Slow Cooker Clam Chowder Recipe - Allrecipes.com
Slow Cooker Clam Chowder Recipe
  • READY IN 6+ hrs

Slow Cooker Clam Chowder

Recipe by  

"This is a chowder recipe that I always use. It is no longer the original recipe, but it is delicious and gets rave reviews!!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 15 mins

Directions

  1. In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
  2. In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2007

I have made this recipe again and again with only one modification-I waited to add the evaporated milk until the end. I add it last with the clams, then heat through. Keeps the milk or cream (depending on what you use) from curdling! My original crock pot was fine with the recipe as is, but the new one burnt and curdled it. So, waiting until the end to add the milk was the charm for me!

 
Most Helpful Critical Review
Sep 07, 2002

This chowder curdled in my crock pot. I followed the recipe to put crock pot on low for 9 hours. I was very disappointed that it did not work out.

 
Apr 13, 2009

Great foundation recipe. Only 4 stars because chowder original recipe more watery and not as creamy as my family likes. We needed a good hearty hot meal to eat with buns during our ski day, so I doubled the recipe for our 7qt crockpot. Cooked on high for 5hrs. See 2 photos I contributed for my results from this recipe. I added additional ingredients & adjusted some of the original items (these are for the doubled recipe unless otherwise specified). Added: 2tsp thyme, 1 bottle clam juice (236ml) & the reserved 1 3/4cup clam juice from cans), 250g chopped crabmeat, 1/2 cup roux to thicken soup (heat on the stove 1/2 cup melted butter & whisking in 1/2 cup flour for less than a min.) I only used 1/2 a carrot total, cubed 6 potatoes (1/3" size), & fried bacon slices first. I then added 1 can condensed cream of mushroom & 1 can condensed cream of potato. As per other reviewers, evaporated milk was added at 1.5 hrs left to cook to prevent curdling. Added the clams & crabmeat at this time too. Added roux with 50 min left when it looked too watery to me. My 7yr old is so-so with chowder (doesn't like chewy clams), but she ate up her whole bowl (she liked the crabmeat). Changes for next time, not double original clam juice amt, therefore add only 1/4 cup roux. My 10yr old & husband also were impressed at the results.

 
Jul 12, 2003

double the amount of clams and potatoes. Oh so good

 
Jan 16, 2005

Perfect! This recipe is under rated! Add more clams, potatos and cook on high for 5 hours. I also doubble the pepper (personal taste).

 
Nov 23, 2009

This is great! I've never made Clam Chowder before, but after reading the reviews decided to try this with a few additions. I did use two cans of clams, and I'm glad I did; even with that they seemed a little thin on the ground. I used 4 potatoes, which seemed just about right; I used 2 onions, rather than measure a cup. My crockpot cooks pretty hot, so I added the milk when I added the clams; after 4 hours on high. The milk and clams got about 20 minutes on high, 20 minutes on low, then we ate. Yum yum yum! One suggestion for a side; Garlic Cheese Quick Bread, from this site. I made this for my birthday dinner and was not disappointed! Thanks for a great recipe!

 
Oct 21, 2009

I was pleasantly surprized how much i liked this. I'm not a big fan of seafood, but the clam taste was so small that i really enjoyed it. I made it for my boyfriend who loves clam chowder, and he loved this too. He did say it was not "clammy" enough. Next time i think I might add whole belly clams also. I did end up making some alterations- adding more clams and potatoes and adding half and half at the end with the clams instead of the evaporated milk. overall great and something I will be making again :)

 
Dec 04, 2004

This recipe turned out awful. All the milk curdled. You can't put the milk in and then cook it for 9 - 11 hours!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 748 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

New England Clam Chowder I

Here’s a hearty comfort-food classic to warm you up on cold winter days.

Slow Cooker Pulled Pork

See how to make an incredibly easy pulled pork recipe in your slow cooker.

Slow Cooker Sauerkraut Pork Loin

What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States