Slow Cooker Clam Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Clam Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Clam Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (6 ounce) can minced clams
• 4 slices bacon, cut into small
• pieces
• 3 potatoes, peeled and cubed
• 1 cup chopped onion
• 1 carrot, grated
• 1 (10.75 ounce) can condensed
• cream of mushroom soup
• 1/4 teaspoon ground black
• pepper
• 2 (12 fluid ounce) cans evaporated
• milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small bowl, drain the clams and reserve the juice

Step 2: Technique & Execution

Add water to the juice as needed to total 1 3/4 cups liquid

Step 3: Technique & Execution

Cover the clams and put in refrigerator for later

Step 4: Technique & Execution

In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water

Step 5: Technique & Execution

Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours

Step 6: Technique & Execution

Add the clams and cook on high setting for another hour.