A big bowl of my classic Creamy Clam Chowder will give you the urge to wrap up in a thick blanket and cozy up by the fire. It’s both decadent and comforting, but best of all, this version is easy to make. Diced potatoes lend it body while creamy half-and-half and a healthy dose of bacon add richness. The clams are stirred in toward the end of the cooking time to ensure that they stay tender, and a cornstarch slurry thickens up the briny broth into something truly luxurious. For an extra-special presentation, you can even serve your chowder in bread bowls!
YIELD: 6 TO 8 SERVINGS
6 slices bacon (about 6 oz [170 g] total)
1 ½ lb (683 g) yellow potatoes, peeled and cut into ½-inch (13-mm) pieces
3 cloves garlic, minced
2 (8-oz [227-ml]) bottles clam juice
2 ½ cup (600 ml) low-sodium chicken broth
1 tbsp (15 ml) freshly squeezed lemon juice
1 tsp (4 g) House Seasoning
½ tsp dried thyme
1 dried bay leaf
3 (6 ½-oz [184-g]) cans chopped clams, undrained
1 cup (240 ml) half-and-half
¼ cup (32 g) cornstarch plus ¼ cup (60 ml) water
Minced fresh parsley, for serving
Oyster crackers and/or bread bowls, for serving
Cook the bacon (in the oven or in a skillet) until crispy. Reserve 1 tablespoon (15ml) of bacon grease and discard the rest. Drain the bacon on a paper towel-lined plate and chop. Place the potatoes, garlic and ⅔ of the chopped bacon in a large slow cooker. Cover and refrigerate the remaining bacon. Add the clam juice, chicken broth, lemon juice, reserved bacon grease, House Seasoning, dried thyme and bay leaf to the slow cooker; stir all of the ingredients to combine. Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours.
Stir the undrained clams and the half and half into the slow cooker. In a small bowl, mix cornstarch and water until smooth, then slowly stir the cornstarch slurry into the slow cooker. Cover and cook on high for 30 to 45 minutes until the chowder is slightly thickened. Garnish with the reserved reheated bacon and the minced parsley, and either serve the chowder with oyster crackers on the side or ladle it into bread bowls.