Slow Cooker Clam Chowder

I guarantee you that you will love how easy to make is my Slow Cooker Clam Chowder. It is easily made in the crockpot, yielding a creamy and comforting soup, just like those that you had in Maine. I made sure to have the clam flavor is front and center here, and the addition of smoky, crispy bacon makes this soup irresistible!

This crock pot clam chowder recipe is always in high demand in my kitchen when colder weather hits. I love this creamy soup, it has a rich and pronounced flavor, yet it’s hearty and easy to make. With all the cream and extra flavors, this is restaurant-quality soup too. 

Also, it is very budget-friendly as I used canned minced clams. You could use fresh clams, but bear in mind, you will need some extra time to prepare and clean them. You will certainly save a lot of money making it at home for a fraction of the price they charge at the seafood restaurants. 

Also, seafood fans will appreciate that I made sure this is rich, thick, and creamy, not watery at all. I love serving it in a bread bowl, or with a crunchy slice of bread on the side. 

Anyone who likes New England clam chowder will benefit from my slow cooker version. Just plan ahead, dump it all in the pot, and it will be ready when everyone gets home. It is a perfect 15-minute dump-and-go dinner that everyone will enjoy.

For me winter season comes the desire for a nice, cozy, and warm soup. I recommend you also try Slow Cooker Baked Potato Soup, Crockpot White Turkey Chili, and this Slow Cooker Tortellini Soup.

Why you will love this recipe

• It is easy to do in minutes: It only takes me a few minutes to prep everything and get it all in the pot. Then, I just set the pot and let it cook. Although I prefer to cook it for three to four hours on high, it can be cooked on low for six to eight hours.
• Restaurant quality soup for less: With the thick and creamy chowder and chewy succulent crabs, this soup does not taste like anything that comes from a can. It tastes like restaurant-quality stuff made by the finest chef. I put my own spin on this recipe to make sure of it.
• Makes a wonderful game day soup: Everyone loves this savory soup. It is slightly zesty, totally rich, and full of flavor. Make it for game day right alongside the nachos and hot wings.
• It stores and freezes well too: It can be kept in the fridge for up to five days and in the freezer for several months. Store it flat in a quart freezer bag and it takes up barely any room at all.

What you’ll need to make slow cooker clam chowder

Special items:

• Slow cooker – To make the soup.
• Bowls
• Cooking ingredients

Ingredients:

• Minced clams – I use four 6.5-ounce cans of Bar Harbor Chopped Clams. I love their briny and slightly sweet taste.
• Potatoes – I recommend four medium to large potatoes peeled and cut into one to two-inch cubes. I use Yukon Gold potatoes, but reds or yellows will also work. I do not recommend russet potatoes because they get mushy when cooked in the slow cooker for several hours. 
• Bacon – A half pound of cooked and chopped bacon is what I use for this. I prefer the thick-cut style cut in half-inch chunks so I can taste them when I bite into them.
• Onion – Any color is fine. I like white onion because it is slightly sweet after it is cooked.
• Celery – Adds a subtle savory earthy flavor with a grassy background.
• Chicken broth – I prefer organic to keep out the additives and low sodium so I can add my own salt. It still adds a rich amount of umami flavor.
• Heavy cream – The extra fat in the heavy cream helps give this incredible soup its smooth velvety richness.
• Sour cream – Added at the end of the cooking process to add thickness and extra creaminess to the potatoes when being mashed.
• Milk – Mixed with the cornstarch to make this soup even thicker. Do not add this until the end because the milk will curdle if it is added sooner.
• Cornstarch – Dissolved into the milk, it thickens twice as well as flour.
• Thyme – Gives the soup a slightly woodsy and sweet taste with hints of citrus and mint.
• Salt and Pepper

How to make slow cooker clam chowder?

• Cook the soup: First, I add all of the ingredients to the slow cooker except for the sour cream, milk, and cornstarch. Then, I stir and cover it, setting it on high for three to four hours or low for six to eight hours. 
• Thicken the soup: During the last hour, I mix the cornstarch with one cup of milk until it dissolves. Then, I mix that into the soup along with the sour cream before mashing some of the potatoes to make it thicker.
• Season and serve: After another hour, I add salt and pepper to taste and then serve with toppings.

Expert tip

The best clams for clam chowder

For those using fresh clams, I recommend littleneck clams because they are the smallest and the sweetest. They are so good that they are often eaten raw in half-shells. Topneck clams are also small and perfect for any use because of their size. However, these are more expensive than the others, so they are not often used to make chowder.

Cherrystone clams are a little larger but tender and are often chopped for chowder. They cost a bit more than quahogs, which are the most common clam found in chowder, but I like how tender they are. Whichever clams you choose, scrub the shells extremely well before boiling them for about five minutes or until they open. Scoop out the meat and chop it up. Be sure to save the broth to flavor the soup.

I would rather use canned clams in most cases because they are so much easier and less expensive and seem to taste so good. Most are made with Atlantic surf clams, which are toothsome but tender and sweet. Bar Harbor Chopped Clams are the ones I use because they are exquisitely briny and pleasantly chubby with a mildly sweet flavor.

Recipe variations and add-ins:

• Add some meat: Chunks of ham, chicken, or turkey would be a delicious addition and would make this a really hearty meal.
• Cheesy soup: Just before serving, top this soup with some gouda, mozzarella, or feta cheese. 
• Give it some garlic: This amazing chowder would be even more delicious with some freshly minced garlic.
• Other herbs and spices: Other herbs and spices that I have tried and loved are bay leaves, rosemary, sage, basil, and cilantro.
• Heat it up: To give it some spiciness, sprinkle in some red pepper flakes or add some poblano peppers.

Serving suggestions:

• Serve with a side of French bread, perfect for soaking up all the soup from the bowl.
• Speaking of bread, why not serve it in my fluffy bread bowls so the guests can eat their own dishes?
• The best wines for clam chowder are crisp whites like Pinot Blanc, Chenin Blanc, and Pinot Grigio.
• This clam chowder tastes great with the sweetness of my pear salad. It is easy to make with just a handful of ingredients.
• A wonderful dessert to pair with this soup is this instant pot pineapple upside-down cake. It is infused with coconut and crowned with pineapples.

Frequently asked questions

How to store leftovers:

• Refrigerate: Leftovers can be stored in the refrigerator for up to five days in a sealed container.   
• Freezing: Also, to keep it longer, use a ladle to scoop it into freezer bags and lay them flat in the freezer where they can be kept for up to three months.   
• Defrost: Thaw frozen leftovers in the fridge overnight or in a pot of cold water.
• Reheating: Reheat on the stove for 10 to 15 minutes on medium-low or in the microwave for one to two minutes.   

More comfort soup recipes:

Recipe tips:

• Use full-fat heavy cream and sour cream for the best results. The low-fat stuff has water in it.
• If using fresh clams, be sure to rinse them first and then soak them in saltwater for at least 30 minutes before cooking them.
• Do not overcook fresh clams or they will be rubbery.
• Yukon Gold or waxy potatoes are best for this soup to keep them from getting too mushy.
• Be careful which canned clams you buy. Some of them have too much juice and will make the soup runny.
• Also, check to ensure the clams are not spoiled before adding them to the pot, whether fresh or canned.