This New England clam chowder slow cooker recipe is the most delicious way to make it easily at home. You will love how flavorful, smoky, creamy, and loaded with clams, crispy bacon, potatoes, and veggies. To make this recipe extra easy and cost-effective, I used canned clams!
Jump to:
Why You'll Love It
New England Clam Chowder. There are two main types of clam chowder - New England and Manhattan. New England is popular for its creamy base with clams and potatoes, while Manhattan has a brothier tomato base with tomatoes, clams, and more vegetables.
Easy to Make! Start by cooking your bacon, then saute your veggies and add to your crockpot. Add the rest of the ingredients-save the cream, bacon, parsley and clams for about 30 mins prior to serving. Then serve and enjoy!
Super Flavorful. This clam chowder has a "secret" ingredient you don't often see - liquid smoke. Only a little is needed, but it adds a subtle smoky flavor that pairs well with the bacon, clams, and potatoes. Toss in a little Worcestershire for added umami, and you've got something totally delicious!
Clam Chowder Crockpot Ingredients
Here are the ingredients you will need to make this clam chowder slow cooker recipe:
- Bacon: I used a peppery hickory smoked bacon in this recipe.
- Butter: you can use salted or unsalted; if using salted butter, you may want to adjust your added salt for flavor.
- Onion: I recommend using white, yellow, or sweet onion for the best flavor.
- Celery
- Russet Potatoes: russet potatoes hold up well when slow cooking for the best texture.
- Clam Juice: clam juice is essentially clam broth; it is the broth saved from cooking clams. It is salty and tangy and is perfect in clam chowder.
- Liquid Smoke: liquid smoke is super handy when you want to add a nice smoky flavor to your soup. It is usually located by the hot sauce in your grocery store.
- Worcestershire: adds a little kick and umami flavor.
- Bay Leaves:
- Kosher Salt: you can also use sea salt instead of kosher salt if desired.
- Ground Black Pepper
- Canned Whole Baby Clams: you will need two 6.5-ounce cans if using canned-do not drain your clams; you can add that to the soup!
- Fresh Parsley: freshly chopped parsley is added at the end for flavor and color- save some for garnish at the end.
- Half and Half: for the best flavor, use full-fat half and half. If needed, you can use low-fat or fat-free, but you lose creaminess and flavor.
- Lemon: you will need one lemon and squeeze about a quarter to a half of the lemon into the soup. You can cut wedges for serving if wanting to add more.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest! 🙂
Substitutions and Variations
- Use fresh white fish instead of clams or add in addition to them! Fish options include haddock, tilapia, sea bass, halibut, and cod.
- Make this recipe dairy-free using creamy oat milk instead of half and half.
- You can use heavy cream in place of half half if desired; you can also use evaporated milk as well.
- Use low-sodium chicken broth, or vegetable stock instead of water if you want to add some extra flavor.
- Add other vegetables to your chowder, such as sliced carrots, corn, or peas.
- Save the crumbled bacon for garnish if you don't want to add it to the soup.
- Make it spicier by adding some crushed red pepper flakes. Start light-handed and add more to taste. You can also serve with your favorite hot sauce on the side to add extra flavor.
- Add a tablespoon of minced garlic to your saute pan for a minute before adding to your soup for extra flavor.
How To Make Clam Chowder in Slow Cooker
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
1. Cook bacon in a skillet until brown. Remove from skillet leaving 2 tablespoons of fat.
2. Add butter and saute onion and celery until tender.
3. Add all ingredients (except bacon, cream, parsley, clams, lemon juice).
4. Cover and cook on LOW until the potatoes are tender.
5. Warm half and half in microwave, then add to soup. Remove bay leaves. If you like your soup thicker, it can be blended using an immersion blender.
6. Stir in clams, parsley, and bacon. Slow cook on high until the soup is heated. Squeeze in lemon juice and adjust the seasoning if needed.
How to Serve
- Garnish the soup with extra fresh chopped parsley and crumbled bacon.
- Add freshly grated parmesan cheese to the top.
- Serve with croutons, oyster crackers, or your favorite crusty bread.
- Meal idea! Serve clam chowder with a small side salad, fresh veggies, and your favorite dressing, along with a piece of warmed crusty bread- Yum!
Best Slow Cooker Clam Chowder Tips
- If you want to thicken your soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the chowder before adding the fish, parsley, and cream.
- Wait to add your clams and fish until 30 minutes before serving. This will prevent them from overcooking and becoming rubbery. Canned clams are already cooked so they just need to warm.
Clam Chowder Slow Cooker Recipe FAQ's
Once cooled, transfer to an air-tight container and store in the fridge for up to 3 days.
Transfer the amount you want to reheat in a microwave safe dish. Cover and microwave in 30-second increments to prevent separation-stir between heating.
New England clam chowder is a cream-based soup versus a tomato-based soup like Manhattan clam chowder.
The potatoes in clam chowder are often slightly blended, so they act as a thickener. The other most common way to thicken it is to make a cornstarch slurry with equal parts cornstarch to cold water and whisked together. I usually recommend starting with 1 tablespoon of each. Stir into the soup and allow time for it to thicken (slow cook with the lid off). Repeat if needed.
When you mix cream-based soup with tomato-based soup, it makes a "pink sauce." This is called Long Island clam chowder, and it's quite delicious!
📖 The recipe.
Crockpot Clam Chowder Soup
Equipment
Ingredients
- ¼ pound bacon (cut into small pieces)
- 2 tablespoons butter
- 1 small onion (diced)
- 2 stalks celery (diced)
- 16 ounces russet potatoes (peeled and cut into ½" pieces)
- 8 ounces clam juice
- 2 cups water
- 1 teaspoon liquid smoke
- 2 teaspoons worcestershire
- 2 bay leaves
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 3 (6.5-ounces) cans whole baby clams (drain but reserve 4 ounces of the juices; see instructions below for using fresh clams)
- ¼ cup chopped fresh parsley
- 1 cup half and half (for best flavor do not use fat free)
- ¼ to ½ lemon (squeeze and add lemon juice to taste)
Instructions
- Heat a skillet (or a crockpot with a browning function) over medium-high heat and add bacon. Cook until brown. Using a slotted spoon, remove the bacon and transfer it to paper towels. Remove all but 2 tablespoons of bacon fat from the pan and discard the rest.
- In the same skillet add the butter and melt. Add onion and celery. Sauté until tender, about 6 to 8 minutes.
- Transfer onions and celery to a crockpot and add the remaining ingredients (except bacon, heavy cream, parsley, and clams).
- Cover and cook on LOW for 4 to 5 hours or until the potatoes are tender.
- Pour half and half into a microwave-safe dish and warm on high heat for 30 seconds to 1 minute. Stir into soup. Remove bay leaves. At this point, the soup may be partially blended with an immersion blender, which will help to thicken and make it creamier.
- Turn the crockpot to HIGH heat. Add clams, parsley, and cooked bacon. Stir, then cover and cook until the clams are warmed, about 20 to 30 minutes. Squeeze lemon juice into soup to taste (I usually do 1 to 2 wedges). Adjust seasoning with salt and pepper to taste.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Fish such as haddock, tilapia, sea bass, halibut, or cod may be used; make this dairy free and use creamy oat milk instead of half and half; evaporated milk or cream may be used in place of half and half.
- TOP TIPS: If the soup needs to be thickened, whisk together 1 tablespoon of corn starch with 1 tablespoon of cold water and stir into the chowder before adding the fish, parsley, and cream. Canned clams are already cooked so they only need to be warmed through. If cooked too long they will turn rubbery.
- SERVING SUGGESTIONS: Garnish with fresh parsley and bacon crumbles. Serve with crusty bread, corn bread, or crackers, and a tossed green salad.
Nutrition
© 2025 Slow Cooked Eats
Comments
No Comments