Easy Crock Pot Clam Chowder
Warm up with a bowl of creamy, comforting Easy Crock Pot Clam Chowder, the perfect fuss-free recipe for seafood lovers. Made with tender canned clams, hearty russet potatoes, and smoky bacon, this slow-cooked chowder delivers rich, restaurant-quality flavor right from your kitchen. Sautéed aromatics like onion, celery, and garlic, along with a touch of thyme and a creamy roux, combine effortlessly in your crock pot to create a velvety texture that’s irresistibly satisfying. Ready in just 20 minutes of prep and perfect for feeding a family, this classic New England-style chowder is ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley and serve with crusty bread or oyster crackers for a truly indulgent experience. Perfectly slow-cooked comfort food at its best!
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Recipe Information
Ingredients
- 4 cans (6.5 oz each) Canned clams (with juice)
- 4 medium (peeled and diced) Russet potatoes
- 1 large (finely chopped) Onion
- 2 stalks (finely chopped) Celery
- 2 cloves (minced) Garlic
- 6 slices (cooked and crumbled) Bacon
- 2 cups Chicken broth
- 2 cups Heavy cream
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 1 Bay leaf
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Remove, chop into crumbles, and set aside. Retain 1 tablespoon of bacon grease in the skillet.
Add the chopped onion, celery, and garlic to the skillet with the retained bacon grease. Sauté for 3-4 minutes until softened. Remove from heat.
In a 6-quart crock pot, combine the diced potatoes, sautéed onion mixture, chicken broth, salt, pepper, thyme, and bay leaf.
Drain the clams, reserving the juice. Add the clam juice (but not the clams yet) to the crock pot. Stir well.
Cover and cook on LOW for 5 hours, or until the potatoes are tender and fully cooked.
About 30 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux. Gradually whisk in the heavy cream until smooth and thickened. Remove from heat.
Add the roux mixture and reserved clams to the crock pot. Stir gently to combine.
Cook on LOW for an additional 30 minutes to allow the flavors to meld and the soup to thicken.
Remove the bay leaf and stir in the chopped bacon just before serving.
Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 8904 mg | 387% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.0 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 593 mg | 46% | |
| Iron | 125.1 mg | 695% | |
| Potassium | 5930 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
