Appetizers / Soups / Salads

CrockPot NorthWest Clam Chowder is for Dinner.

CrockPot NorthWest Clam Chowder takes 30 minutes to prepare.

CrockPot NorthWest Clam Chowder takes 300 minutes to cook.

CrockPot NorthWest Clam Chowder makes 10 servings.

The ingredients for CrockPot NorthWest Clam Chowder are:

1 8-cup pkg Bear Creek Creamy Potato Soup Mix
1 8-oz bottle of Snow's Clam juice. (can sub any clam juice)
2 8-oz cans of clams in juice.
3 cups Potatoes O'Brien
8 slices thick-cut bacon
1 cup heavy cream
Pepper to taste

Here is how you make CrockPot NorthWest Clam Chowder:

Use a large (5.5 qrt) crock pot. You can do this in a large stock pot or dutch oven, but the cooking time is dramatically decreased, and the time spent stirring is increased.Pour 6 cups of water into the crock pot. Add clam juice and juice drained from two cans of clams. Wisk in soup mix. Add about 3 cups of Potatoes O'Brien.Add Clams. Stir well. Let cook on high for about 4 hours, stirring occacionally. 1 hour before eating, turn down to low. Crisp up the bacon, I like to do it in cast iron. Chop into small pieces. The crispier the better. Temper 1 cup of heavy cream and add to soup.Add pepper to taste. Stir occasionally until ready to eat. This is great when served in a sourdough bowl. This makes approximately 10 cups of soup. Variations:**You can add parsley for a bit of color.We also add a liberal pinch of smoked paprika right at the end for some added depth.Number of Servings: 10Recipe submitted by SparkPeople user DRG_MOM2_3.

The nutritional information for CrockPot NorthWest Clam Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 354.1

• Total Fat: 22.0 g
• Cholesterol: 52.6 mg
• Sodium: 1,281.0 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 0.8 g
• Protein: 9.7 g