- 25g butter
- 1 onion
- 3 medium sized potatoes
- 2 large carrots
- 400ml fish stock
- 280g tinned clams
- Salt and pepper
- 250ml double cream
- Fresh parsley
I always have a clam chowder when I visit the states – its been a while so couldn’t wait to try this slow cooker recipe. Serve with crusty bread.
Peel and cut the potatoes into smallish cubes, wash and set aside in a bowl with water. Do the same with the carrots, dicing them.
Chop the onion finely. Melt the butter in the frying pan and add the onion. Cook for approx. 5 mins on a medium to low heat, until see through.
The easy bit – transfer the cooked onion, potatoes and carrots (drained of course) into the slow cooker along with salt and pepper and the stock made from boiling the kettle. Cover and cook on high for 3 hrs.
After the 3 hours, add the drained clams and cream into the slow cooker. Stir well and cover, cooking for a further 1 hour on high.
Chop the parsley and sprinkle over the top.
Delicious as I said with crusty bread and butter.