If you have ever dreamed of cozying up on a chilly day with a bowl of rich and flavorful comfort food, this Slow Cooker Clam Chowder Recipe is exactly what you need. It combines tender potatoes, sweet corn, savory clams, and smoky bacon in a creamy, hearty broth that simmers slowly to develop a depth of flavor you won’t believe came from such simple ingredients. Perfect for busy days when you want a home-cooked meal without fuss, this recipe transforms basic pantry staples into a luscious chowder that feels like a warm hug in a bowl.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Clam Chowder Recipe plays a crucial role, bringing the perfect balance of taste, texture, and color to the final dish. From the hearty potatoes to the smoky bacon and briny clams, it’s a deliciously harmonious combination.
- 2 pounds red potatoes, chopped: These hold their shape well and add a creamy texture when cooked long and slow.
- 2 teaspoons minced garlic: Adds fragrant depth and a subtle kick to enhance every bite.
- 1 onion, diced: Provides natural sweetness and an aromatic base for the chowder.
- 2 stalks celery, chopped: Adds a mild, fresh crunch and balances the richness.
- 1 (14oz) can corn, drained & rinsed: Brings pops of natural sweetness and beautiful color.
- 1 teaspoon salt: Essential for pulling all the flavors together just right.
- 1 teaspoon white pepper: Delivers gentle warmth without overpowering the clams.
- Pinch red pepper flakes (optional): Adds a bit of heat for those who like a spicy edge.
- 2 bay leaves: Infuse subtle earthy flavors throughout the chowder.
- 1 teaspoon dried thyme: Gives a hint of herbal brightness to balance richness.
- 4 (6oz) cans minced clams: The star ingredient, bringing the buttery brininess that defines clam chowder.
- 1 (8oz) bottle clam juice: Deepens the seafood flavor and keeps the broth lively.
- 6 slices bacon: Adds irresistible smokiness and texture.
- 2 tablespoons cornstarch: Helps thicken the chowder into a creamy, satisfying consistency.
- 2 cups milk: Creates the rich, smooth base that turns this chowder into pure comfort.
How to Make Slow Cooker Clam Chowder Recipe
Step 1: Crisp the Bacon
Start by cooking the bacon in a skillet over medium heat until it is just slightly crispy. This process releases that gorgeous smoky flavor we all love. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease, keeping it perfectly ready for adding crunchy texture later.
Step 2: Combine the Base Ingredients
While the bacon cools, add the potatoes, garlic, onion, celery, corn, salt, white pepper, bay leaves, dried thyme, minced clams, clam juice, and optional red pepper flakes directly into your slow cooker. This combination will give your Slow Cooker Clam Chowder Recipe a wonderful layered flavor as it cooks slowly through the day.
Step 3: Prepare the Bacon for the Chowder and Garnish
Chop the cooled bacon into bite-sized pieces and split it in two. Save half in an airtight container in the fridge to use as a garnish later. Stir the other half into the slow cooker mixture, allowing its smoky goodness to infuse the chowder as it cooks.
Step 4: Slow Cook for Rich Flavor
Cover your slow cooker and set it to low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking time lets the flavors meld together beautifully and the potatoes soften just right, creating the hallmark silky texture of a fantastic clam chowder.
Step 5: Thicken the Chowder
About 30 minutes before serving, whisk together the milk and cornstarch until smooth and stir this mixture into the slow cooker. This step transforms your chowder into a creamy delight, thickening the broth just enough to cling to every spoonful without feeling heavy.
Step 6: Final Touches and Serve
Before serving, be sure to remove the bay leaves from the chowder. Ladle into bowls and top each serving with the reserved crispy bacon. Now you’re ready to enjoy the full comforting experience of your Slow Cooker Clam Chowder Recipe!
How to Serve Slow Cooker Clam Chowder Recipe
Garnishes
Garnishing your Slow Cooker Clam Chowder Recipe with the reserved crispy bacon adds a welcome crunch and smoky pop that contrasts beautifully with the creamy chowder. For an extra fresh touch, sprinkle chopped fresh parsley or chives on top to brighten the flavors and add a splash of color.
Side Dishes
This chowder pairs splendidly with warm, crusty bread like a sourdough baguette or oyster crackers for dipping. A light green salad dressed with a lemon vinaigrette or simple steamed greens makes a perfect side to balance the hearty richness of the chowder.
Creative Ways to Present
For an inviting presentation, serve the chowder in hollowed-out sourdough bread bowls, letting guests scoop up every creamy bite. You can also ladle it into small ramekins for elegant appetizers at gatherings, garnished with a swirl of cream and a sprinkle of crispy bacon.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Clam Chowder Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it even more delicious when reheated!
Freezing
Freezing clam chowder can be tricky because the texture might change. However, you can freeze it if needed by pouring it into a freezer-safe container, leaving some headspace for expansion. Thaw overnight in the fridge before reheating gently to minimize any separation in texture.
Reheating
Reheat your Slow Cooker Clam Chowder Recipe gently on the stovetop over low heat, stirring often. If it thickens too much, stir in a little extra milk or clam juice to restore that creamy consistency. Avoid boiling to keep the flavors delicate.
FAQs
Can I use fresh clams instead of canned for this Slow Cooker Clam Chowder Recipe?
Yes, fresh clams can be used but require extra prep like cleaning and cooking. Canned minced clams and clam juice simplify the process while still providing that classic chowder flavor.
Is it possible to make this recipe without bacon?
Absolutely! You can omit bacon for a milder and slightly lighter chowder, or substitute with smoked paprika for that smoky flavor without the meat.
What type of potatoes work best for clam chowder?
Red potatoes are ideal because they hold their shape well during slow cooking, giving you tender, hearty chunks without turning mushy.
Can I substitute milk with cream or a dairy-free alternative?
You can use half-and-half or heavy cream for a richer chowder. Dairy-free milks such as oat or cashew can work too, though they might slightly change the texture and flavor.
How spicy is the chowder with the red pepper flakes?
The pinch of red pepper flakes adds just a gentle warmth that enhances the flavors without making the chowder spicy. You can leave it out if you prefer no heat at all.
Final Thoughts
There is something truly special about the hands-off comfort that comes with this Slow Cooker Clam Chowder Recipe. It effortlessly brings together humble ingredients into a soul-warming dish that tastes like it was simmering all day on the stove. I encourage you to give it a try—it’s the kind of recipe that quickly becomes a favorite in any home, especially when you want something satisfying and nourishing without the stress.
Print
Slow Cooker Clam Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Clam Chowder is a comforting and hearty soup perfect for a cozy meal. Featuring tender red potatoes, sweet corn, savory bacon, and minced clams simmered with a blend of herbs and spices, it offers rich, creamy flavors without the hassle of constant stirring. The slow cooker method allows all ingredients to meld perfectly, delivering a delicious chowder with minimal effort.
Ingredients
Vegetables & Herbs
- 2 pounds red potatoes, chopped into bite size pieces
- 2 teaspoons minced garlic
- 1 onion, diced
- 2 stalks celery, chopped
- 1 (14oz) can corn, drained & rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- pinch red pepper flakes (optional)
Seafood & Broth
- 4 (6oz) cans minced clams
- 1 (8oz) bottle clam juice
Meat
- 6 slices bacon
Seasonings & Thickener
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
Dairy
- 2 cups milk
Instructions
- Cook the bacon: In a skillet over medium heat, cook the bacon slices until just slightly crispy. Remove from heat and transfer the bacon to a paper towel-lined plate to drain excess grease.
- Add ingredients to the slow cooker: While the bacon cools, add the chopped red potatoes, minced garlic, diced onion, chopped celery, drained corn, salt, white pepper, bay leaves, dried thyme, minced clams, clam juice, and a pinch of red pepper flakes (if using) into the crockpot.
- Prepare the bacon for chowder and garnish: Chop the cooled bacon into pieces. Set aside half of the bacon pieces in a container in the fridge to use as garnish later. Add the other half of the chopped bacon into the chowder mixture in the crockpot.
- Cook the chowder: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender and flavors are well combined.
- Thicken the chowder: About 30 minutes before serving, mix the milk and cornstarch together until smooth, then stir this mixture into the crockpot. Allow the chowder to continue cooking until it thickens.
- Finish and serve: Remove the bay leaves from the chowder. Ladle the chowder into bowls and garnish each serving with the reserved bacon pieces. Serve warm and enjoy your comforting slow cooker clam chowder.
Notes
- For a richer flavor, use whole milk or substitute some milk with half-and-half.
- If you prefer a thicker chowder, increase the cornstarch to 3 tablespoons.
- Can substitute the canned corn with fresh corn kernels for added sweetness.
- Leftover chowder can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave to prevent curdling.
- Optional pinch of red pepper flakes adds a subtle heat; omit if serving kids or those sensitive to spice.
