February Clam Chowder Recipe

February Clam Chowder  

Slow Cooker 

Ingredients:  

1 tbsp butter 

1 onion or shallot finely chopped 

2 potatoes, peeled and cut into cubes 

1 large carrot, diced 

1 1/4 cups fish stock or water 

10 oz./280g canned clams, drained 

1 cup heavy cream 

Salt & Pepper 

Chopped fresh parsley, to garnish 

1 cup Heavy cream 

Fresh crusty bread, to serve 

1.  Preheat the slow cooker or Dutch Oven. 
2. Melt the butter in a skillet, add the onion(or shallot), and saute over medium heat for 4-5 minutes, stirring until golden brown. 
3. Transfer the onion(shallot) with the potatoes, carrot, stock and salt and Pepper. Cover and cook on high for 3 hours. 
4. Add the clams and the cream to the pot and stir to mix evenly. Cover and cook for an additional 1 hour. 
5. Adjust your preferred seasoning to taste, than sprinkle with parsley and serve with your favorite crusty bread(Our favorite is sesame seed country loaf from Red House Sweets Bakery in St. Albans)