Clam Chowder ( Crock Pot)

Cassie *


Let the slow cooker tend to the cooking of this delicious chowder.

★★★★★ 2 votes
4 - 5
15 Min
6 Hr 30 Min
Slow Cooker Crock Pot


onion, chopped
celery ribs, sliced
2-3 oz
pancetta or lean bacon, finely diced
1/4 c
all purpose flour
1 1/2 c
cold water
2 c
half and half
1 1/4 lb
russet baking potatoes ( about 4 medium) peeled and cut into small cubes
3/4 tsp
dried thyme leaves
2 - 6 oz
cans chopped or minced clams
1/4to 1/2 tsp
season salt
1/4 tsp
freshly ground pepper
chopped fresh parsley for garnish

How to Make Clam Chowder ( Crock Pot)


  • 1In a crock pot, combine the onion, celery, and pancetta.
  • 2Whisk the flour into 1/2 cup of cold water. Stir into the vegetables in the crock pot.

    Stir in the remaining cup of water and add the potatoes and thyme.
  • 3Drain the liquid from the clams into the cooker; reserve the clams in the refrigerator.

    Cover and cook on low heat setting about 6 hours, stirring once or twice, if possible, until the potatoes are tender, but not mushy and falling apart.
  • 4Increase the heat to high. Stir in the reserved clams, half-and-half, seasoned salt, and pepper.

    Cook, uncovered, on high 30 to 40 minutes, stirring occasionally.

    Serve hot, garnished with sprinkling of parsley, pancetta,bacon or cheese.

Printable Recipe Card

About Clam Chowder ( Crock Pot)

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Hashtags: #chowder, #Clam