Slow Cooker Clam Chowder

Best Slow Cooker Clam Chowder Recipe You’ll Ever Make

I cook the potatoes, vegetables, clams, and seasonings together first so those flavors have time to blend. Adding bacon grease gives the broth extra smoky flavor without needing more ingredients.

Add the half and half during the last 30 minutes so the dairy stays smooth. Cornstarch thickens the chowder without making the broth heavy or pasty.

If you enjoy hearty slow cooker soups, try my Crockpot Potato and Sausage Soup next. Crockpot Ham and Bean Soup is another filling dinner. My Crockpot Cajun Potato Soup is a great choice when you want something extra creamy.

Crock Pot Clam Chowder Ingredients

See the recipe card below for the full ingredient list and exact measurements.

• Bacon: Cook the bacon until crisp, then save half for topping. A little bacon grease adds extra smoky flavor.
• Idaho Potatoes: These become tender while giving the chowder plenty of body. Cut them into evenly sized cubes.
• Onion: Chopped onion softens during cooking and adds savory flavor to the broth.
• Celery: Celery adds a mild vegetable flavor that pairs well with clams and potatoes.
• Garlic: Fresh minced garlic adds another savory layer to the chowder.
• Chopped Clams: These give you slightly larger pieces of clam throughout the chowder.
• Minced Clams: Minced clams spread the seafood flavor through every spoonful.
• Clam Juice: Optional, but it gives the chowder a stronger clam flavor.
• Chicken Broth or Water: Either gives the potatoes enough liquid to cook until tender.
• Salt: Add salt carefully because bacon, clams, broth, and clam juice can already be salty.
• Black Pepper: Black pepper adds a little warmth without overpowering the chowder.
• Dried Parsley: Parsley gives the broth a mild herb flavor while it slow-cooks.
• Dried Thyme: Thyme pairs especially well with potatoes, clams, and creamy soups.
• Half and Half: This creates the creamy base without being as heavy as straight cream.
• Cornstarch: Cornstarch thickens the half and half during the final cooking stage.
• Fresh Parsley: Sprinkle this over each bowl before serving for fresh color and flavor.

Substitutions and Variations

• Use Different Potatoes: Yukon gold, red, or russet potatoes all work well in this chowder.
• Use Canned Clam Liquid: Replace the bottled clam juice with liquid drained from the canned clams.
• Add More Vegetables: Corn, carrots, zucchini, or bell peppers can add more color and texture.
• Make It Spicy: Add cayenne pepper, red pepper flakes, or hot sauce for extra heat.
• Use Butter: Replace the bacon grease with butter if you prefer a milder smoky flavor.

How to Make Slow Cooker Clam Chowder

STEP 1: Cook the chopped bacon in a large skillet over medium-high heat until crisp.

STEP 2: Reserve half the bacon for topping and refrigerate it until serving.

STEP 3: Add the potatoes, remaining bacon, and 1 tablespoon bacon grease to the slow cooker.

STEP 4: Add the onion, celery, garlic, chopped clams, minced clams, clam juice, and broth

STEP 5: Stir in the salt, black pepper, dried parsley, and dried thyme.

STEP 6: Cover and cook on LOW for 6 to 8 hours until the potatoes are fork-tender.

STEP 7: You can also cook on HIGH for 3 to 4 hours.

STEP 8: During the last 30 minutes, whisk the half and half with the cornstarch until smooth.

STEP 9: Stir the half and half mixture into the slow cooker.

STEP 10: Turn the slow cooker to HIGH and cook for another 30 minutes.

STEP 11: Continue cooking until the chowder reaches your preferred thickness.

STEP 12: Garnish each bowl with fresh parsley and the reserved crispy bacon before serving.

Tips for Making Clam Chowder in the Slow Cooker

• Save Some Bacon for Serving: Adding crispy bacon at the end gives you better texture than cooking every piece for hours.
• Whisk the Cornstarch First: Combine it with cold half-and-half before adding it to prevent lumps.
• Use High Heat at the End: Cornstarch thickens best once the chowder gets hot enough during the final cooking stage.
• Cut Potatoes Evenly: Similar-sized cubes cook at the same rate and give you a more consistent texture.
• Taste Before Adding More Salt: Bacon, clams, broth, and clam juice can all contribute quite a bit of salt.

Common Mistakes to Avoid When Making Crockpot Clam Chowder

• Adding the Half and Half Too Early: Long cooking can cause dairy to separate or develop an unpleasant texture.
• Using Warm Liquid With Cornstarch: Cold liquid helps cornstarch dissolve smoothly before it reaches the hot chowder.
• Cutting Potatoes Too Large: Oversized pieces may still be firm when the rest of the chowder is ready.
• Skipping the Final High Setting: The cornstarch needs enough heat to properly thicken the soup.
• Serving Immediately: Give the chowder a few minutes to settle because it continues thickening after cooking.

How to Store

• Refrigerator: Store leftovers in the refrigerator for up to 3 days.
• Freezing: I don’t recommend freezing this chowder because the dairy and potatoes can change texture.
• Reheating: Gently reheat leftovers on the stovetop over medium-low heat, stirring frequently.
• Thinning: Add a splash of broth or half-and-half if the chowder becomes too thick after refrigeration.

Serving Suggestions

Serve this slow cooker clam chowder with oyster crackers or saltines for a classic pairing. Add Apple Pomegranate Salad for something fresh or Crescent Roll Garlic Bread for dipping. Finish the meal with Cinnamon Roll Cookies for an easy homemade dessert.

Crock Pot Clam Chowder FAQs

Other Chowder Recipes You May Enjoy

• MSpicy Sweet Corn Chowder is creamy, a little smoky, and packed with sweet summer corn that makes it hard to stop at one bowl.
• This Sausage Corn Chowder is hearty and flavorful, with savory sausage and sweet corn in a rich, creamy broth.
• My Green Chile Corn Chowder has a bold, smoky kick from roasted green chiles that takes this soup to the next level.
• This Slow Cooker Ham Potato Corn Chowder is a set-it-and-forget-it meal loaded with tender ham, potatoes, and vegetables.

Final Thoughts

A slow cooker makes clam chowder especially convenient when you want soup without watching a pot all afternoon. You can get everything started earlier, then finish the creamy base shortly before dinner.

Try this slow cooker clam chowder and let me know what you served with it. Save the recipe for your next soup night!