There’s nothing quite like a warm bowl of creamy clam chowder to soothe the soul, and this Crockpot version makes it easier than ever! Forget standing over a hot stove; this set-and-forget recipe delivers a rich, savory chowder brimming with tender clams, smoky bacon, and aromatic herbs. It’s the perfect cozy meal for a chilly evening, bubbling away to perfection while you go about your day. Get ready to ladle up a bowl of pure comfort!
Ingredients
• 1 lb (450g) bacon, finely chopped
• 1 large onion, finely chopped
• 3 ½ cups (350g) celery, finely chopped
• 3 cans (6.5 oz / 184g each) whole clams, with their juice
• 2 cups (480ml) chicken broth
• 2 ½ tablespoons fresh thyme, chopped
• 2 cups (480ml) heavy cream
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.2. Add the chopped onion and celery to the skillet and sauté in the bacon grease for 5-7 minutes, or until softened and fragrant.3. Transfer the sautéed onion and celery to the basin of your slow cooker. Add the undrained clams, chicken broth, and thyme. Stir to combine.4. Secure the lid and cook on LOW for 6 hours or on HIGH for 3 hours.5. During the last 15-20 minutes of cooking, stir in the heavy cream and most of the cooked bacon (reserving some for garnish). Season with salt and pepper to taste.6. Ladle the hot chowder into bowls, garnish with the remaining crispy bacon, and serve immediately.
Nutritional Information
• Recipe Information
• Serves: 6 to 8Prep Time: 30 minutesCooking Time: 6 to 7 hours
• Nutritional Values Per Serving
• Calories: 524 kcalCarbohydrates: 7.2gDietary Fiber: 1.3gProtein: 28.4gFat: 41.5gSaturated Fat: 18.7g
Pro Tips
• For the best texture, cook the bacon in a separate skillet until crisp. Stir half into the chowder at the end and use the other half as a crunchy topping for serving.
• To prevent the cream from curdling, ensure you stir it in only during the last 15-20 minutes of cooking, giving it just enough time to heat through without boiling.
• For a thicker chowder, create a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Slowly stir this into the crockpot 30 minutes before it’s finished cooking.
• Add a cup of diced potatoes (like Russet or Yukon Gold) along with the celery and onion for a more traditional, heartier New England-style chowder.
FAQ
Q: Can I add potatoes to this crockpot clam chowder
A: Yes, for a heartier New England-style chowder, you can add a cup of diced potatoes, such as Russet or Yukon Gold, along with the onion and celery at the beginning of the cooking process.
Q: How do I make this clam chowder thicker
A: To create a thicker chowder, make a slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water. Slowly stir this mixture into the crockpot 30 minutes before it’s finished cooking.
Q: Why did my clam chowder curdle
A: Curdling can happen if the cream is added too early or gets too hot. To prevent this, ensure you only stir in the heavy cream during the last 15-20 minutes of cooking, allowing it to heat through gently without boiling.
Q: Do I have to cook the bacon and vegetables separately
A: For the best flavor and texture, it is highly recommended to cook the bacon until crisp and sauté the vegetables in the bacon grease before adding them to the slow cooker. This step builds a deep, savory flavor base for the chowder.
