Slow Cooker Clam Chowder
Warm up with the ultimate comfort food: Slow Cooker Clam Chowder, a rich and creamy seafood classic made effortlessly in your crockpot. Packed with tender clams, hearty russet potatoes, and a medley of carrots, celery, and onion, this chowder delivers robust flavor with minimal effort. A homemade roux blended with heavy cream ensures an indulgently velvety texture, while aromatic thyme and a bay leaf add depth. Perfect for cozy weeknight dinners or chilly weekends, this New England-style chowder pairs beautifully with crusty bread or oyster crackers. With just 20 minutes of prep and the slow cooker doing all the work, this recipe ensures maximum flavor without the hassle. Make this savory, soul-warming dish a staple in your rotation for a taste of seaside bliss in every bowl!
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Recipe Information
Ingredients
- 3 8-ounce cans Canned clams (with juice)
- 4 medium Russet potatoes, peeled and diced
- 1 large Carrot, diced
- 2 Celery stalks, diced
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Chicken broth
- 1 teaspoon Thyme (dried)
- 1 Bay leaf
- 1.5 cups Heavy cream
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a slow cooker, combine the diced potatoes, carrots, celery, onion, garlic, chicken broth, dried thyme, bay leaf, and the juice drained from the canned clams (reserve clams themselves for later).
Stir the ingredients well to mix and cover the slow cooker with a lid.
Cook on low heat for 4-5 hours, or until the vegetables are tender.
About 30 minutes before the cooking time is up, make a roux: melt butter in a small saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly until golden and smooth.
Slowly whisk the heavy cream into the roux and cook for 2-3 minutes until thickened and creamy.
Add the heavy cream mixture into the slow cooker and stir well to incorporate. Add the reserved clams, salt, and black pepper. Stir again to combine.
Cover and continue cooking on low for an additional 20-30 minutes to heat the clams through and thicken the chowder.
Remove the bay leaf before serving. Ladle the clam chowder into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 8060 mg | 350% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 19.3 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 654 mg | 50% | |
| Iron | 115.4 mg | 641% | |
| Potassium | 6334 mg | 135% | |
*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.
