Name: Crockpot Clam and Potato Chowder
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: ½ tsp black pepper; 1 bay leaf; 1 large onion, diced; 2 cups clam juice (bottled or from cans); 2 cups heavy cream; 2 cups low-sodium chicken broth; 2 tsp dried thyme; 3 celery stalks, diced; 4 cans (6.5 oz each) chopped clams with juice; 4 cloves garlic, minced; 4 medium Yukon gold potatoes, diced; 6 slices bacon, cooked and crumbled; Fresh parsley for garnish; Salt to taste

Savor Crockpot Clam and Potato Chowder, a creamy, comforting soup with tender potatoes, sweet clams, smoky bacon, and rich broth. This effortless slow-cooker version delivers classic New England flavor with minimal prep and maximum coziness.

Why You’ll Love This Recipe

Crockpot Clam and Potato Chowder is pure cozy comfort—the slow cooker gently melds tender potatoes, sweet briny clams, smoky bacon, and aromatic veggies into a creamy, velvety soup that tastes like a seaside classic without hours at the stove. It’s hearty yet not too heavy, naturally gluten-free (with care), and packed with satisfying flavors that warm you from the inside out. Perfect for chilly nights, meal prep, or feeding a crowd, this chowder comes together with minimal effort and fills your home with irresistible aroma. Customizable for thickness and richness, it’s a family favorite that tastes even better the next day and feels like a hug in a bowl.

Recipe Tips and Tricks

Use Fresh Clams → If possible; canned for convenience.
Drain Clam Juice → Reserve for broth; adds authentic flavor.
Dice Potatoes Small → Ensures even cooking and creamy texture.
Add Cream Last → Prevents curdling; stir gently.
Crisp Bacon Separately → Keeps perfect crunch as garnish.
Thicken Naturally → Mash some potatoes or use cornstarch slurry.

Yield: 8 Servings (Bowls)

Crockpot Clam and Potato Chowder

Creamy, comforting crockpot clam and potato chowder—cozy seafood classic made easy.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

½ tsp black pepper
1 bay leaf
1 large onion, diced
2 cups clam juice (bottled or from cans)
2 cups heavy cream
2 cups low-sodium chicken broth
2 tsp dried thyme
3 celery stalks, diced
4 cans (6.5 oz each) chopped clams with juice
4 cloves garlic, minced
4 medium Yukon gold potatoes, diced
6 slices bacon, cooked and crumbled
Fresh parsley for garnish
Salt to taste

Instructions

Cook Bacon → Crisp bacon in skillet; crumble and set aside.
Prep Veggies → Dice onion, celery, and potatoes evenly.
Layer Crockpot → Place potatoes, onion, celery, garlic at bottom.
Add Clams → Drain clams, reserving juice; add clams.
Pour Liquids → Add reserved clam juice, bottled clam juice, chicken broth.
Season → Sprinkle thyme, bay leaf, pepper.
Slow Cook → Low 6–8 hours or high 3–4 hours until potatoes are tender.
Remove Bay Leaf → Discard before finishing.
Creamy Finish → Stir in heavy cream last 30 min.
Serve → Ladle into bowls, top with bacon and parsley—enjoy this cozy chowder!

Notes

Add cream last hour to prevent curdling.
Reserved clam juice adds authentic seafood flavor.
Potatoes thicken naturally—mash some for creamier texture.
Leftovers thicken; add broth when reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 334Total Fat 25gSaturated Fat 15gUnsaturated Fat 10gCholesterol 77mgSodium 492mgCarbohydrates 23gFiber 2gSugar 7gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.