Easy Slow Cooker Clam Chowder + VIDEO

Easy slow cooker clam chowder is a creamy, comforting recipe that’s full of flavor. This crockpot clam chowder combines simple ingredients like canned clams,  russet potatoes, heavy cream, and thyme. This homemade chowder is a great recipe for soup season, holidays, or anytime you want a comforting bowl of seafood chowder. Instructions to make this easy clam chowder in the Instant Pot are also included.   

Ingredients For Slow Cooker Clam Chowder

• Canned, Chopped Clams: This recipe uses canned chopped clams. The clams are added near the end of cooking so they stay tender and do not become rubbery.
• Vegetable Or Chicken Broth: Chicken broth adds flavor and helps cook the potatoes and vegetables. Use low-sodium broth so you can better control the salt level.
• Clam Juice: Clam juice adds extra briny, seafood flavor to the chowder and helps create a more classic clam chowder taste. Use the reserved juice from the canned clams if you want a stronger clam flavor.  
• Heavy Cream: Heavy cream gives the chowder its rich and creamy texture. It is added near the end of cooking so it does not curdle.
• Cornstarch: Cornstarch thickens the chowder. 
• Potatoes: Potatoes make the chowder hearty and help give it a classic texture. Russet potatoes or Yukon gold potatoes both work well. Peel and dice them into similar-sized pieces so they cook evenly.
• Celery: Celery adds flavor and texture. It is a classic ingredient in clam chowder and pairs well with the potatoes, onion, and seafood.
• Onion: Onion adds savory flavor to the base of the chowder. A small yellow or white onion works well.
• Garlic: Fresh garlic adds extra savory flavor.
• Bacon: Bacon adds smoky, salty flavor that pairs well with the creamy chowder, potatoes, and clams. Cook the bacon until crisp, then crumble it and use it as a garnish. You can also stir some into the chowder before serving for extra flavor. For the best texture, add bacon at the end rather than letting it slow cook for hours.
• Seasonings: bay leaf, salt, pepper, dried thyme

How To Make Crockpot Clam Chowder 

Slow Cooker

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside.
2. Add the broth, clam juice, potatoes, cornstarch, onion, celery, garlic, salt, thyme, pepper, and bay leaf to the slow cooker. Stir to mix well.
3. Cook HIGH for 2 to 3 hours or LOW 4 to 6.
4. Stir the heavy cream into the chowder. Fold in the clams.
5. Cook an additional 5 to 10 minutes or until thickened to your liking.
6. Garnish with the bacon before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the  bacon and cook 5 to 7 minutes or until crispy. Remove the bacon and set aside.
2. Add the onion, and celery. Cook 5 to 7 minute or until the vegetables are soft. Add the garlic and cook an additional minute. Drain the excess grease if needed. Turn off the Instant Pot.
3. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the clam juice, cornstarch, potatoes, salt, thyme, pepper, and bay leaf.
5. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure and open the lid.
6. Stir in the heavy cream. Fold in the clams. Cook on the warm setting for approximately 5 to 10 minutes.
7. Garnish with the bacon before serving.

Why You Will Love This Recipe

• Easy slow cooker recipe: The crockpot does most of the work for you.
• Creamy and comforting: This chowder is rich, hearty, and full of classic clam chowder flavor.
• Uses canned clams: Canned clams make this recipe easy and convenient.
• Simple ingredients: Potatoes, onion, celery, garlic, broth, cream, and seasonings come together for a flavorful soup.
• Great for cold weather: This is the kind of cozy soup that is perfect for fall, winter, or rainy days.
• Family-friendly: The flavors are mild, creamy, and comforting.
• Easy to customize: Add bacon, use more potatoes, make it thicker, or adjust the seasonings to your taste.

  

FAQs & Tips

What is clam chowder?

Can you make this healthier?

Like a lot of my recipes, this clam chowder can be tailored to your liking. To make this paleo and Whole30 compatible, you need to make a few adjustments. First, say goodbye to the heavy cream and use full-fat coconut milk or coconut cream instead. Second, use compatible bacon which means it needs to be sugar & nitrate free. Or omit the bacon. Finally, for the flour use a compatible starch like arrowroot flour starch.

What does the cornstarch do?

The cornstarch is added as a thickening agent. If you don’t want to use it, simply omit. Or substitute another starch like arrowroot starch. I have not tried this recipe using flour.

How do you serve this?

Clam chowder is hearty enough to serve on its own, but it also pairs well with simple sides. For a classic presentation, serve the clam chowder with oyster crackers and crumbled bacon on top.

How do you store leftovers?

Store leftover slow cooker clam chowder in the refrigerator for up to 3 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Seafood Soups

• Corn & Crab Chowder

• Crab Soup

• Surf & Turf Soup

• Shrimp Boil Soup

• Mediterranean Fish Stew

• Seafood Cioppino

• Seafood Ramen Soup

Easy Slow Cooker Clam Chowder

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Easy slow cooker clam chowder is a creamy, comforting recipe that’s full of flavor. This crockpot clam chowder combines simple ingredients like canned clams,  russet potatoes, heavy cream, and thyme. This homemade chowder is a great recipe for soup season, holidays, or anytime you want a comforting bowl of seafood chowder. Instructions to make this easy clam chowder in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Appetizer, Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 4 (6.5-ounce) cans chopped clams, drained
• 8 ounces clam juice
• 1 cup heavy cream
• 1 cup vegetable or chicken broth
• 1 pound russet potatoes, peeled & diced
• 1/3 cup onion, diced
• 1 celery rib, sliced
• 1 garlic clove, minced
• 1 1/2 teaspoon salt (or more)
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 1 bay leaf
• 3 slices bacon, cooked & crumbled (optional, for garnish)

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Instructions

Slow Cooker

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside.
2. Add the broth, clam juice, potatoes, cornstarch, onion, celery, garlic, salt, thyme, pepper, and bay leaf to the slow cooker.  Stir to mix well.
3. Cook HIGH for 2 to 3 hours or LOW 4 to 6.
4. Stir the heavy cream into the chowder. Fold in the clams.
5. Cook an additional 5 to 10 minutes or until thickened to your liking.
6. Garnish with the bacon before serving, if using.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the  bacon and cook 5 to 7 minutes or until crispy. Remove the bacon and set aside.
2. Add the onion, and celery. Cook 5 to 7 minute or until the vegetables are soft. Add the garlic and cook an additional minute. Drain the excess grease if needed. Turn off the Instant Pot.
3. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the clam juice, cornstarch, potatoes, salt, thyme,  pepper, and bay leaf.
5. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure and open the lid.
6. Stir in the heavy cream. Fold in the clams. Cook on the warm setting for approximately 5 to 10 minutes.
7. Garnish with the bacon before serving, if using.

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