Homemade Crock Pot Clam Chowder Recipe

If you ask me, crock pot clam chowder is pure comfort in a bowl.

This hearty soup makes a cozy family dinner that’s packed with tender clams and chunky potatoes. Creamy broth and smoky bacon pair with fresh herbs and a touch of cream.

It’s made simple by tossing everything into your slow cooker and letting it work its magic. Crusty bread and a sprinkle of fresh parsley help the whole thing come together.

It’s a warming dish that feels like a hug, a perfect cold weather meal.

What Kind of Clams Should I Use?

For this crock pot chowder, canned clams are your best friend and honestly the most practical choice. You can use either chopped clams or whole baby clams – both work great, though chopped clams distribute more evenly throughout the soup. Don’t drain those cans before adding them to your slow cooker, as that clam juice is liquid gold for flavor. If you’re feeling fancy and have access to fresh clams, you can absolutely use those instead, but you’ll need to steam them first and reserve the cooking liquid to add to your chowder for that briny ocean taste.

Options for Substitutions

This creamy chowder is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Bacon: If you don’t have bacon, try diced ham, pancetta, or even turkey bacon. For a lighter version, you can skip the meat entirely and add a tablespoon of butter for flavor.
• Canned clams: Fresh clams work great too – use about 2 cups of chopped clam meat and save the clam juice to replace some of the water. Frozen clams are another option, just thaw them first.
• Yukon potatoes: Red potatoes or russets both work well. Russets will break down more and make the chowder naturally thicker, while red potatoes hold their shape better.
• Half and half: You can use heavy cream for extra richness, or whole milk for a lighter version. If using milk, add it during the last 30 minutes to prevent curdling.
• Dried thyme: Fresh thyme is lovely if you have it – use about 1½ teaspoons. Bay leaves or a pinch of dried oregano also work as substitutes.
• Cornstarch: All-purpose flour works just as well for thickening – use the same amount mixed with a little cold water or milk.

Watch Out for These Mistakes While Cooking

The biggest mistake with crock pot clam chowder is adding the half and half too early, which can cause it to curdle or separate during the long cooking process – always stir it in during the last 30 minutes of cooking time.

Another common error is overcooking the clams, which makes them tough and rubbery, so if you’re using canned clams, add them along with their juice in the final hour rather than at the beginning.

Don’t forget to whisk your cornstarch with a little cold water or milk before adding it to prevent lumpy chowder, and make sure your potatoes are cut into uniform pieces so they cook evenly.

For the richest flavor, cook your bacon first and use those drippings to sauté your onions and celery before adding everything else to the slow cooker.

What to Serve With Clam Chowder?

A warm bowl of clam chowder practically begs for some crusty bread on the side – sourdough or French bread are my go-to choices for soaking up all that creamy goodness. I love serving it with a simple Caesar salad or coleslaw to cut through the richness of the soup. Oyster crackers are another classic pairing that adds a nice crunch, and you can never go wrong with some buttery dinner rolls. For a heartier meal, try pairing your chowder with a lobster roll or fish and chips to keep the seafood theme going strong.

Storage Instructions

Refrigerate: This creamy clam chowder keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have more time to meld together. Just give it a good stir before serving since dairy-based soups can separate a bit.

Freeze: You can freeze this chowder, but keep in mind that cream-based soups sometimes get a little grainy after thawing. Store it in freezer-safe containers for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge first.

Warm Up: Gently reheat your chowder on the stovetop over low heat, stirring frequently to prevent scorching. If it seems too thick, just add a splash of half and half or milk to thin it out. You can also use the microwave on medium power, but stir it every 30 seconds to heat it evenly.

Preparation Time	15-20 minutes
Cooking Time	420-450 minutes
Total Time	435-470 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 35-45 g
• Fat: 80-90 g
• Carbohydrates: 100-110 g

Ingredients

For the soup base:

• 1 tsp kosher salt
• 2 garlic cloves, minced (freshly minced for best flavor)
• 1/2 lb bacon, diced
• 1/2 tsp dried thyme
• 3 cans (6.5 oz each) clams, with juice
• 1 yellow onion, chopped (about 1 cup once chopped)
• 1/4 tsp black pepper
• 4 Yukon Gold potatoes, peeled and diced (cut into 1/2-inch pieces)
• 2 cups water
• 2 celery stalks, diced

For the thickener:

• 2 tsp cornstarch
• 2 cups half and half (whole milk also works if preferred)

For serving:

• Reserved cooked bacon (for garnish)

Step 1: Cook the Bacon

• 1/2 lb bacon, diced

In a large cast iron skillet over medium-high heat, cook the diced bacon until it is crisp.

Once cooked, remove the bacon from the pan and set it aside.

You’ll use half of it for the soup and reserve the rest for garnish when serving.

Step 2: Add Main Ingredients to Slow Cooker

• half of the cooked bacon (from Step 1)
• 3 cans (6.5 oz each) clams, with juice
• 1 yellow onion, chopped
• 4 yukon gold potatoes, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups water
• 1 tsp kosher salt
• 1/4 tsp coarse black pepper
• 1/2 tsp dried thyme

Place half of the cooked bacon (from Step 1), clams with their juice, chopped onion, diced potatoes, diced celery, minced garlic, water, kosher salt, black pepper, and dried thyme into the slow cooker.

Stir everything together to combine the flavors well.

Step 3: Slow Cook the Soup

Cover the slow cooker and cook the soup on low heat for 7 hours.

While the soup is cooking, refrigerate the remaining bacon from Step 1 to keep it crispy for serving later.

Step 4: Prepare Half and Half Mixture

• 2 cups half and half
• 2 tsp cornstarch

In a measuring cup, whisk together the half and half and cornstarch until the cornstarch is fully dissolved.

This will help thicken the chowder when added.

I often use half and half for creaminess, but you can try using heavy cream for an even richer texture if you like.

Step 5: Finish Chowder and Heat Through

• half and half mixture (from Step 4)
• cooked soup (from Step 3)

Pour the half and half mixture (from Step 4) into the slow cooker with the cooked soup.

Stir well to combine and cook on high for an additional 30 minutes to allow the chowder to thicken and become creamy.

Step 6: Serve and Garnish

• reserved cooked bacon (from Step 1)

Ladle the hot chowder into bowls and sprinkle the reserved crisp bacon (from Step 1) over the top before serving.

For even more flavor, I like to crack a bit of black pepper on top just before eating.