Creamy, steamy clam chowder - that's how we do it. A traditional recipe with a spin by the talented Kaiden Blake at
KB's Outdoor Kitchen!
Throw it in your slow cooker in the morning, and come home to a great smelling soup waiting for you.
Start by getting a pan or a cast iron skillet warm, with a tiny bit of oil or butter. When hot, brown the bacon, but don't let it crisp completely.
Next, add your potatoes, clams, bacon, as well as the onion, potatoes, celery, and garlic to a slow cooker. Add water and season with some SPG and Texas beef. Stir everything together.
Let the chowder cook on low for 7 hours (or on high for 3.5 if you're in a rush).
Afterwards, measure out the half and half, and mix in the corn starch. Combine well, then add the mixture to the slow cooker. Turn the heat up to high, and let it cook for an additional 30 minutes.
Finally, when the clam chowder is done cooking, bring it off the heat. Serve with some extra crispy bacon or green onion on top if you like, for the presentation AND the looks. Enjoy!
Once again, credit to Kaiden Blake of KB's Outdoor Kitcken for this recipe!
Catch you on the next one.
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