Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

Dorothy Ingersoll 0

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

Ingredients 6 h 15 m {{adjustedServings}} servings 407 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 33

  1. 37 Ratings

Dorothy Ingersoll

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!


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.


double the amount of clams and potatoes. Oh so good