Slow Cooker Clam Chowder New England Style
Dive into the comforting flavors of New England with this Slow Cooker Clam Chowder recipe—a creamy, hearty classic made effortless with your trusty crockpot. Featuring tender diced potatoes, savory bacon, and plump minced clams simmered to perfection in a rich combination of half-and-half, clam juice, and a touch of heavy cream, this chowder is the ultimate cold-weather indulgence. Slow-cooked with aromatic onions, garlic, and a hint of thyme, each spoonful offers a burst of rustic charm and coastal comfort. The crisp bacon topping and sprinkle of fresh parsley add the perfect finishing touch to this soul-warming dish. Ideal for busy weeknights or leisurely weekends, this easy slow cooker clam chowder recipe will transport you straight to the shores of New England with every velvety bite!
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Recipe Information
Ingredients
- 3 cups Clams (canned, minced)
- 2 cups Clam juice
- 4 slices Bacon
- 1 large Yellow onion (diced)
- 2 cloves Garlic (minced)
- 4 medium Russet potatoes (peeled and diced)
- 2 stalks Celery (diced)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Half-and-half
- 2 cups Chicken broth
- 1 teaspoon Thyme (dried)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the skillet.
Add the diced onion and minced garlic to the skillet with the reserved bacon drippings. Cook over medium heat until the onion is translucent and softened, about 3-4 minutes.
Transfer the cooked onion and garlic mixture to a 6-quart slow cooker. Add the diced potatoes, celery, thyme, bay leaf, clam juice, and chicken broth. Stir to combine.
Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the potatoes are tender.
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to make a roux.
Slowly whisk the half-and-half into the roux until smooth and thickened. Immediately stir the roux mixture into the slow cooker.
Add the minced clams (including the liquid from the cans), salt, and black pepper to the slow cooker. Stir well and let the chowder cook for an additional 20-30 minutes on HIGH, until fully heated through.
Right before serving, stir in the heavy cream and adjust seasoning if needed.
Crumble the reserved bacon and sprinkle it on top of each bowl of clam chowder along with fresh parsley for garnish.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 10941 mg | 476% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 40.9 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1184 mg | 91% | |
| Iron | 210.6 mg | 1170% | |
| Potassium | 6873 mg | 146% | |
*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.
