Slow Cooker Clam Chowder

This Slow Cooker Clam Chowder is one of my favorite easy recipes to make during the colder months. I prepare it right in the crockpot, where it slowly cooks into a creamy and comforting soup like the classic chowders served along the Maine coast. I keep the clam flavor front and center, and the addition of smoky, crispy bacon makes this soup hard to resist and perfect for a cozy family dinner.

This clam chowder recipe is always in high demand in my kitchen when colder weather arrives, much like my Slow Cooker Baked Potato Soup that I made for my family just yesterday. I love this creamy soup because it has a rich and pronounced flavor while still being hearty and easy to prepare. With all the cream and layered flavors, this soup tastes like something you would order at a restaurant. Yes, that’s right!

It is also very budget friendly since I use canned minced clams. Fresh clams can be used as well, but they require extra time for cleaning and preparation. Making this chowder at home saves a surprising amount of money compared to ordering it at a seafood restaurant. Anyone who enjoys New England clam chowder will appreciate this slow cooker version. I simply plan ahead, add everything to the pot, and let it cook while the day moves along. It is an easy 15 minute dump and go dinner that is ready when everyone gets home and happy to eat.

Why you will love this recipe

• It is easy to prep in minutes: It only takes me a few minutes to chop the ingredients and add everything to the slow cooker. I usually cook it for 3 to 4 hours on high, but it also works well on low for 6 to 8 hours.
• Restaurant quality soup for less: This chowder is thick, creamy, and rich, with tender clams and smoky bacon in every bite.
• A great option for game day or gatherings: Everyone enjoys this savory soup because it is hearty, flavorful, and satisfying. I like serving it alongside simple snacks like bread or crackers, especially when friends or family are coming over.
• Easy to store for later meals: I store leftovers in the refrigerator for up to 5 days. I also freeze portions for future dinners, which makes it easy to have a comforting meal ready with very little effort.

What you will need

• Clams and broth: I use canned minced clams for their briny, slightly sweet taste, and chicken broth creates a savory base that keeps the clam flavor great.
• Vegetables: I use potatoes, onion, celery, and garlic, which soften slowly in the soup and add texture and sweetness. Yukon Gold potatoes stay firm during long cooking.
• Creamy ingredients: I use heavy cream, sour cream, milk, and cornstarch to make the chowder thick and smooth. I always add the milk and cornstarch at the end so the soup stays creamy.
• Bacon: I use cooked chopped bacon for a smoky savory flavor.
• Seasoning: I use salt, pepper, and thyme to keep the flavor simple.

How to make

Cook the soup: I add all of the ingredients to the slow cooker except the sour cream, milk, and cornstarch. I stir everything together, cover the pot, and cook it on high for 3 to 4 hours or on low for 6 to 8 hours.

Thicken the soup: During the last hour of cooking, I whisk the cornstarch into 1 cup of milk until smooth. I stir this mixture into the soup along with the sour cream, then mash some of the potatoes to thicken the chowder.

Season and serve: After the final hour of cooking, I season the soup with salt and pepper to taste, then ladle it into bowls and serve with my favorite toppings.

Expert tip

Choosing the best clams

When I do use fresh clams, I usually reach for littlenecks or topnecks because they are small, sweet, and easy to work with, though they do cost more than other options. Cherrystone clams are another good choice since they are tender and commonly chopped for chowder, while quahogs are the most traditional and more affordable. If I go this route, I scrub the shells well, cook them until they open, chop the meat, and always save the broth for extra flavor. Most of the time, I stick with canned clams because they are easier, more budget friendly, and still taste great. I especially like using Bar Harbor chopped clams, which are made from Atlantic surf clams and have a briny, slightly sweet flavor that works perfectly in this chowder.

More tips to consider:

• I always use full fat heavy cream and sour cream because they keep the chowder rich and creamy. Lower fat options add extra water and thin the soup.
• When I use fresh clams, I rinse them well and soak them in saltwater for at least 30 minutes. This helps remove any grit before cooking.
• I make sure not to overcook fresh clams since they can get rubbery very quickly. I cook them just until they open and then take them out.
• I stick with Yukon Gold or other waxy potatoes because they hold their shape better. These potatoes help the soup stay thick instead of mushy.
• I am careful when choosing canned clams because some contain too much liquid. Too much juice can water down the chowder.

Recipe variations and add-ins:

• Extra creamy bowl: I add 1 extra cup heavy cream at the end and mash 1 additional potato into the soup. This makes the chowder thicker and more filling.
• Lighter cream option: I reduce the heavy cream by 1 cup and add 1 extra cup milk during the last hour. The soup stays creamy but not as rich.
• Loaded potato style: I add 2 more cups diced potatoes and top each bowl with extra cooked bacon. This version works well when I want a heartier dinner.
• Veggie forward pot: I add 1 extra cup chopped onion and 1 extra cup celery to the slow cooker. The vegetables soften nicely and add more texture.
• Slow cook finish: I cook the chowder on low for 7 to 8 hours instead of high. The longer cooking time lets the flavors develop slowly.

Serving suggestions:

I like serving this clam chowder with a side of air fryer bread so everyone can soak up the soup left in the bowl. When I am hosting, I sometimes serve it in my fluffy bread bowls, which makes the meal more inviting. For wine, I reach for a crisp white like Pinot Blanc or Pinot Grigio since they pair well with the creamy texture and seafood flavor.

If I want something fresh on the side, I serve this chowder with my pear salad, which adds a light sweetness using just a few simple ingredients. To finish the meal, I like pairing it with my carrot cake coffee cake, which balances the savory soup with a soft and lightly spiced dessert.

How to store leftovers:

• Refrigerate: I store leftovers in a sealed container in the refrigerator for up to 5 days so they stay fresh and creamy.
• Freezing: When I want to keep it longer, I ladle the chowder into freezer bags and lay them flat in the freezer. It keeps well for up to 3 months.
• Defrost: I thaw frozen portions overnight in the refrigerator or place the sealed bag in a pot of cold water until softened.
• Reheating: I reheat the chowder on the stove over medium low heat for 10 to 15 minutes, stirring often. For a quick option, I warm it in the microwave for 1 to 2 minutes.  

Frequently asked questions

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