This crockpot New England clam chowder recipe has a wonderfully delicious creamy broth chock full of tender clams, crispy smoky bacon, perfectly cooked potatoes, and simple seasonings. To keep this recipe easy, accessible, and inexpensive, I used canned clams.
16ouncesrusset potatoes(peeled and cut into ½" pieces)
8ouncesclam juice
2cupswater
1teaspoonliquid smoke
2teaspoonsworcestershire
2bay leaves
½teaspoonkosher or sea salt
¼teaspoonground 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)
¼cupchopped fresh parsley
1cuphalf and half(for best flavor do not use fat free)
¼ to ½lemon(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.
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Notes
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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.