The Best Slow Cooker Clam Chowder You’ll Ever Make

If you want a warm and creamy meal that’s easy to make, slow cooker clam chowder is a great choice. You just add all the ingredients to the slow cooker, let it cook, and the flavors blend together perfectly without much work from you.

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Slow cooker clam chowder is simple to prepare and results in a rich, comforting soup full of clams, potatoes, and smoky bacon. It’s a perfect dish for chilly days when you want something filling that cooks while you do other things.

You don’t need fancy skills or ingredients to enjoy this classic New England-style chowder. Using a slow cooker means you can come home to a delicious meal ready to enjoy.

How To Make Slow Cooker Clam Chowder

Making clam chowder in a slow cooker is simple and lets you create a creamy, flavorful soup with minimal effort. You’ll need the right ingredients, a clear plan for cooking, and a few tips to make sure your chowder tastes its best.

Ingredients

4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 (6.5-ounce) cans chopped clams, with juice
2 cups clam juice or seafood stock
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Optional: chopped parsley or chives for garnish

Directions

Cook the chopped bacon in a skillet over medium heat until crisp. Remove and set aside, leaving a bit of bacon fat in the pan.

Add the onion and garlic to the skillet and sauté until softened and fragrant.

Related Recipe: Easy Weeknight Slow Cooker Chili

Transfer the bacon, onion, and garlic to your slow cooker.

Add the diced potatoes, clams with their juice, clam juice (or seafood stock), chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.

About 30 minutes before serving, melt the butter in a small saucepan. Whisk in the flour to make a roux and cook for 1–2 minutes. Gradually whisk in the heavy cream until smooth and thickened.

Stir this mixture into the slow cooker, cover again, and cook for another 30 minutes until the chowder is creamy and heated through.

Remove the bay leaf, taste, and adjust seasoning.

Serve hot, garnished with parsley or chives and a sprinkle of crispy bacon.

Tips for the Best Flavor

Use quality canned clams and fresh vegetables for the best taste. Don’t rush the slow cooking time; slow simmering lets flavors blend and potatoes soften perfectly.

Add bacon at the end to keep its texture crisp. When thickening, mix flour with butter carefully and add it gradually while stirring to avoid lumps.

Taste the chowder before serving, then adjust salt and pepper to your liking. Fresh thyme or parsley added just before serving can boost the flavor, but avoid over-adding herbs that might overpower the clams.

Related Recipe: The Best Classic Manhattan Clam Chowder Recipe

Serving and Storing Slow Cooker Clam Chowder

Slow cooker clam chowder is best enjoyed fresh but can also be stored well for later meals. How you serve it can enhance the flavors, and storing it properly helps keep the chowder tasty and safe to eat.

Serving Suggestions

Serve your clam chowder hot for the best flavor and creamy texture. Adding crispy bacon or fresh herbs like parsley on top adds a nice contrast.

Try pairing the chowder with crusty bread, oyster crackers, or toast. These help balance the rich soup and give your meal a satisfying crunch.

For extra freshness, add a small squeeze of lemon juice or a dash of black pepper just before serving.

You can also serve a side salad for a lighter meal or steamed vegetables to add some color and nutrition.

Storage and Reheating

Let your clam chowder cool to room temperature before storing it. Put it in an airtight container, and keep it in the refrigerator for up to 3 days.

If you want to freeze the chowder, use a freezer-safe container and store it for up to 2 months. Leave some space at the top to allow the chowder to expand.

To reheat, warm the chowder slowly on the stove over low heat. Stir it often to keep it creamy and prevent it from sticking or burning.

Avoid reheating in the microwave without stirring regularly, as it may heat unevenly and affect the texture. Add a splash of milk or cream if the chowder thickens too much when reheated.

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