Slow Cooker Clam Chowder Recipe

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Slow Cooker Clam Chowder Recipe :-Slow Cooker Clam Chowder is a simple fall soup and ideal gameday meal for a crowd. We usually serve this clam chowder in a bread bowl, but I usually scoop it into a gigantic bowl and top it with oyster crackers.
Half and half, bacon, potatoes, and clams make the soup taste like “hey its not swimsuit weather anymore!”, but a small bowl will keep you warm and satiated for hours. I cooked this soup in our hotel little kitchen when we skied a lot last winter.

Slow Cooker Clam Chowder Recipe


  1. A half pound of diced bacon
  2. three cans of clams that are 6.5 ounces in size and have not been drained, one yellow onion that has been chopped
  3. four yukon potatoes that have been peeled and diced
  4. two stalks of celery that have been diced
  5. two cloves of garlic that have been minced
  6. two cups of water
  7. one teaspoon of Kosher salt
  8. one-fourth of a teaspoon of coarse ground black pepper
  9. one-half teaspoon of dried thyme
  10. two cups of liquid
  11. two teaspoons of cornflour



Tips for making this Slow Cooker Clam Chowder:

  • Your bacon should be nice and crisp, but it should not be burnt. Because the bacon has been browned, the soup will have a flavour that is overcooked.
  • Milk can be used in place of the half-and-half, and it is possible that some of the potatoes will need to be mashed in order to adjust the consistency of the soup.
  • Additionally, I have prepared the Clam Chowder with heavy cream in the past, and it is a delectable and decadent treat!
  • You can garnish it with chopped chives or parsley, both of which add flavour and freshness to the dish. I have used parsley.
  • Would you like to make this clam chowder even more delicious? Using Clam Base is my top-secret flavour enhancer.
  • Considering that it is not something that most people have in their kitchens, I decided to leave it as an optional ingredient in the instructions; nonetheless, I always make sure to include it!
  • If you do not wish to purchase Clam Base, you may alternatively choose to purchase Clam Juice in order to substitute the water.



  • Cook the bacon in a big skillet made of cast iron over medium-high heat until it reaches a crisp texture, and then remove it from the pan.
  • Stir the ingredients together in the slow cooker: half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper, and thyme. Add the remaining bacon.
  • Cook on low for seven hours, and then place the remaining bacon in the refrigerator so that it may be served over the soup.
  • Put the cornflour and the half-and-half in a measuring cup, and whisk them together until they are combined.
  • Make sure to whisk the mixture of half and half before adding it to the slow cooker.
    For thirty minutes, cook over high heat.
  • The remaining bacon should be sprinkled over the top before serving.




  • The clam flavour in the chowder is amplified by adding one tablespoon of Clam Base to the water while it is being prepared. Still, it is completely voluntary.
  • Is it true? I brown the onions and potatoes in this bacon fat before adding them to the slow cooker. This is done on occasions
  • when I do not require the dish to have a lovely appearance.
  • Due to the fact that the bacon will be cold from being stored in the refrigerator, it is recommended that you warm it up somewhat before sprinkling it on top.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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