Crockpot Clam Chowder



Intends to bring the most recent and hot topics to our users around the world. Striving to deliver the most recent updates.

This easy and great-tasting clam chowder cooks in the crockpot in just 4 hours. Made with potatoes, milk, bacon (or salt pork), and canned minced clams, our thick and creamy recipe is satisfying and full of flavor. Clams are a great source of protein at a relatively low caloric cost, as 100 g has 150 calories but 25 grams of protein (one egg has 6 grams), plus several vitamins and minerals.

We use bottled clam juice as the cooking liquid, but water or chicken stock may be used instead. If you use salted or low-sodium chicken broth, go easy on the salt, taste halfway and once the chowder is done add more if needed. 

This creamy soup is a great lunch or dinner on a cold day, and because it’s made in the crockpot, it can be transported easily to potlucks. Serve with oyster crackers, saltines, or French bread.


  • 6 ounces salt pork (or bacon, diced)
  • 1 onion (chopped)
  • 4 (6 1/2-ounce) cans minced clams (with juice)
  • 6 to 8 medium potatoes (peeled and cubed)
  • 3 cups water (low-sodium chicken broth or clam juice)
  • 2 1/2 teaspoons salt (or to taste)
  • 1/4 teaspoon pepper
  • 4 cups half and half cream (or whole milk, divided)
  • 4 tablespoons cornstarch

Steps to Make It

  • Gather the ingredients.
Ingredients for slow cooker clam chowder
  • If necessary, chop or slice the clams into bite-sized pieces.
  • In a skillet, fry the ham or diced bacon and onion until golden brown. Drain and set aside. Alternately, if you have a crockpot that has a sauté feature, fry the bacon right in the crockpot, then drain some of the fat.
Fry bacon
  • Add the pork or bacon and onion to the slow cooker; add the clams and mix well.
Add pork and bacon to slowcooker
  • Add the cubed potatoes and the water, low-sodium chicken broth, or clam juice. Add 1 teaspoon of salt and the freshly ground black pepper.
Add potatoes and water
  • Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender.
Cover and cook
  • As the crockpot mixture completes 3 hours of cooking, combine 1 cup of milk or half-and-half with the cornstarch.
Combine milk and half and half
  • Add the cornstarch mixture and the remaining 3 cups of milk or half-and-half to the slow cooker and stir to blend. Taste and adjust the seasonings, adding more salt, if needed. Let the dairy mixture heat up.
Add cornstarch
  • Top each bowl of chowder with a sprinkling of chopped fresh parsley.
  • Total:4 hrs 25 mins
  • Prep:25 mins
  • Cook:4 hrs
  • Yield:Serves 8
Nutritional Guidelines (per serving)

Add Comment

Click here to post a comment