Creamy Clam Chowder

This recipe is my adaptation of Cook’s Country’s version. I am all about chowder, any kind, any time; but especially if shellfish are involved.

  • 1 bag diced frozen potatoes (30-32 oz)
  • 1/2 cup diced onion
  • 1 tsp minced garlic
  • 4 tbsp butter
  • 1 tbsp Old Bay seasoning
  • salt and black pepper to taste
  • 4 cups boiling water
  • 1 large or 2 small cans chopped clams
  • 2 tbsp instant mashed potatoes
  • 2 cups heavy cream
  • oyster crackers for serving

Add first 7 ingredients to slow cooker and stir. Cook on high until vegetables are fully cooked (3-6 hours). Add remaining ingredients and serve when clams are warm, do not overcook.