Slow Cooker Clam Chowder
This Slow Cooker Clam Chowder is made with tender potatoes, bacon, clams, celery, onion, garlic, and a rich half-and-half base. It’s a creamy seafood soup that everything cooks slowly together, making it an easy dinner for busy days.
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This is one of comfort food recipes I love making on chilly days and it’s a hearty soup that doesn’t take a lot of hands-on work. It’s perfect for a simple weeknight dinner, a relaxed Sunday meal, or even a casual family gathering.
And for more Soup recipes, the recipes below are worth trying:
- Simple Pantry Tomato Soup with Garlic and Onion
- Crockpot Chicken Gnocchi Soup
- One-Pot Beef Taco Soup with Beans
- French Onion Soup with Cheesy Bread
Ingredients You’ll Need:
- 8 slices bacon, chopped
- 1 tablespoon bacon grease or butter
- 4 large Idaho potatoes, peeled and cubed
- 1 onion, chopped
- 3 sticks celery, chopped
- 3 garlic cloves, minced
- 2 (6.5-ounce) cans chopped clams, drained
- 2 (6.5-ounce) cans minced clams, drained
- 8 ounces clam juice (optional; see notes)
- 1 cup chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 4 cups half-and-half
- 1 tablespoon cornstarch
- Chopped parsley, for garnish
How to Make Slow Cooker Clam Chowder
Step 1: In a large skillet over medium-high heat, cook the bacon until crispy. Reserve half of the bacon and refrigerate it to use as a topping later.
Step 2: Add the potatoes, remaining bacon, 1 tablespoon bacon grease, onion, celery, garlic, chopped clams, minced clams, clam juice, chicken broth or water, salt, black pepper, dried parsley, and dried thyme to the slow cooker. Stir everything together.
Step 3: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork tender.
During the last 30 minutes of cooking, whisk the half-and-half and cornstarch together until smooth. Stir the mixture into the slow cooker.
Step 4: Turn the slow cooker to high and cook for about 30 minutes, or until the chowder has thickened.
Ladle the chowder into bowls and top with chopped parsley and the reserved crispy bacon. Serve warm.
Important Recipe Notes
- Switch the slow cooker to high for the last 30 minutes. This is important because the cornstarch needs higher heat to help thicken the chowder.
- Add the half-and-half near the end. Adding it during the final 30 minutes helps prevent it from separating during the long cooking time.
- Clam juice is optional. It adds more clam flavor, but you can use the liquid from the canned clams, chicken broth, or water instead.
- Make sure the potatoes are fork tender before serving. If they need more time, continue cooking until they are soft.
- The chowder thickens as it sits. If it looks a little thin at first, give it a few extra minutes before adding more thickener.
- Save some crispy bacon for topping. Adding it right before serving gives the creamy chowder a nice salty, crispy finish.
Slow Cooker Clam Chowder
Ingredients
- 8 slices bacon chopped
- 1 tablespoon bacon grease or butter
- 4 large Idaho potatoes peeled and cubed
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 2 6.5-ounce cans chopped clams, drained
- 2 6.5-ounce cans minced clams, drained
- 8 ounces clam juice optional; see notes
- 1 cup chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 4 cups half-and-half
- 1 tablespoon cornstarch
- Chopped parsley for garnish
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Reserve half of the bacon and refrigerate it to use as a topping later.
- Add the potatoes, remaining bacon, 1 tablespoon bacon grease, onion, celery, garlic, chopped clams, minced clams, clam juice, chicken broth or water, salt, black pepper, dried parsley, and dried thyme to the slow cooker. Stir everything together.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork tender.
- During the last 30 minutes of cooking, whisk the half-and-half and cornstarch together until smooth. Stir the mixture into the slow cooker.
- Turn the slow cooker to high and cook for about 30 minutes, or until the chowder has thickened.
- Ladle the chowder into bowls and top with chopped parsley and the reserved crispy bacon. Serve warm.
