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Slow-Cooked Clam-Chowder-Style Pork Osso Buco

4 hours 30 minutes Cook time 25 minutes Prep time 4 servings


Tip : Fresh clams must be thoroughly cleaned and rinsed. To do this, submerge them in a tub of cold, very salty water, then let them soak for at least 2 hours or up to 12 hours in the refrigerator to remove the sand. Stir them a few times. Remove the clams from the tub and rinse them in a colander under cold water. The salt water will have caused the (still living) clams to push the sand out of their shells, as they do in the sea.


Slow cooker

  1. Heat the oil in a large pan over high heat. Brown the hocks on each side. Season with salt and pepper. Place in the slow cooker.
  2. In the same pan over medium heat, sauté the bacon, leeks, onion, and garlic for about 10 minutes. Deglaze with clam juice and pour into the slow cooker. Add the broth, potatoes, corn, and thyme. Season with salt and pepper. Cover and cook for 4 hours on high or 6 hours on low.
  3. At the end of cooking time, pour the cream, lemon juice, and clams into the slow cooker. Cover and continue cooking for about 15 minutes more on high. Add the parsley and mix well. Season to taste and serve.

Nutritional value (per serving)

  • 634 calories
  • 47 g of protein
  • 36 g of fat
  • 31 g of carbohydrates
  • 4 g of fibre
  • 5 g of sugar
  • 762 mg of sodium
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