Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

33

"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

Adjust

Nutrition

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

33
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 (de...

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...

double the amount of clams and potatoes. Oh so good