There’s nothing quite like a warm, creamy bowl of clam chowder to bring comfort on a chilly day. This easy crockpot clam chowder recipe packs a wonderful blend of flavors and textures, making it an ideal choice for both special occasions and simple family dinners. Using a slow cooker, this dish allows the ingredients to meld beautifully while you attend to other tasks.
Why make this recipe
This clam chowder is rich and savory, filled with tender clams, hearty potatoes, and a hint of thyme. It’s perfect for anyone who loves seafood or is looking to warm up from the inside out. Plus, the crockpot makes it incredibly easy—just set it and forget it until it’s time to enjoy!
Ingredients
- 13 oz clams (I use Snow’s chopped clams for the best texture)
- 10 oz baby clams
- 2 1/2 cups potatoes (peeled and diced into 1/2-inch cubes)
- 1 cup onion, diced
- 1 cup celery, finely chopped
- 2 tsp bouillon (I prefer Better Than Bouillon for a deeper flavor)
- 1/2 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp parsley
- 1/3 cup butter (I like Kerrygold unsalted butter for this)
- 1/3 cup flour
- 32 oz half and half
- 1/2 cup oyster crackers
- 2 tbsp bacon (crisped and crumbled into small bits)
- 1 tbsp scallions
How to make it
- In the crockpot, combine the clams, potatoes, onion, and celery.
- Add the bouillon, Worcestershire sauce, thyme, salt, pepper, and parsley to the mixture. Stir well.
- In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute.
- Gradually add the half and half to the butter and flour mixture, stirring constantly until it thickens.
- Pour the thickened mixture into the crockpot, mixing well with the other ingredients.
- Cover and cook on low for 6-8 hours or until the potatoes are tender.
- Before serving, stir in the crumbled bacon and scallions.
How to serve it
Ladle the chowder into bowls and top each serving with a sprinkle of extra parsley or scallions for a fresh touch. Serve with oyster crackers on the side for delightful crunch and added flavor.
How to store it
If you have leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it in portions for up to 2 months. Just be aware that the texture might change slightly after thawing.
Helpful tips
- Make sure to dice the potatoes evenly to ensure they cook at the same rate.
- For a creamier chowder, you can blend a portion of the chowder and stir it back into the pot.
- Adjust the seasoning to suit your taste; the beauty of this recipe is its flexibility.
Optional variations
- Add corn for a slightly sweet flavor.
- Substitute the clams with shrimp or scallops for a different seafood twist.
Frequently asked questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams, but make sure to thoroughly clean and steam them before adding them to the crockpot.
Can I make this chowder in advance?
Absolutely! This chowder tastes even better the next day as the flavors continue to develop.
How spicy is this clam chowder?
This recipe is not spicy. However, if you prefer a kick, feel free to add a dash of hot sauce or red pepper flakes before serving.
