Ingredients

2 (6.5-ounce) cans minced clams (drained, but save the liquid)

1 (10-ounce) can whole baby clams (drained, but save the liquid)

2 cups potatoes (Russet, Yukon Gold, or red; peeled and chopped into bite-sized pieces)

3/4 cup onion (diced)

1 cup celery (chopped)

2 teaspoons chicken bouillon (recommend Better Than Bouillon)

1/4 cup butter

1/4 cup flour

1 quart half and half

2 teaspoons salt (or to taste)

1 teaspoon pepper (or to taste)

1 teaspoon dried parsley

1/4 cup crushed saltines or oyster crackers

1 tablespoon cooked bacon (diced or crumbled)

1 tablespoon green onion (diced)

Instructions

Step 1: Rinse and peel the potatoes, then chop them into bite-sized pieces. Chop 1 cup of fresh celery and dice onion to equal 3/4 cup. Place the potatoes, celery, onion, and chicken bouillon into the bottom of the slow cooker.

Step 2: Drain the minced and whole clams, reserving their liquid in a measuring cup. Add water if needed to make 2 cups of clam juice. Pour the clam juice over the vegetables in the slow cooker.

Step 3: Cover and cook on low for 4 to 6 hours, until potatoes are tender.

Step 4: Place the drained clams in a sealed container and refrigerate until the final step.

Step 5: In a medium saucepan over medium heat, melt the butter. Once sizzling, sprinkle the flour over the butter and whisk to combine. Cook for about 1 minute, whisking continuously to avoid burning, and reduce heat if necessary.

Step 6: Gradually add the half and half while whisking. Continue to whisk over medium heat until the mixture thickens and becomes creamy.

Step 7: Remove the slow cooker lid and stir the vegetables and clam juice. Add the white sauce and reserved clams. Set the slow cooker to warm and stir to combine.

Step 8: Let the chowder warm for about 10 minutes to heat the clams through. Serve topped with crushed crackers, bacon, and green onion.

Tips & Variations

For a richer flavor, cook bacon separately and add it as a garnish just before serving.

Use low-fat half and half or milk for a lighter chowder, but the texture will be less creamy.

Adding a pinch of smoked paprika can give a subtle smoky depth to the chowder.

If you prefer a thicker chowder, mash some of the cooked potatoes before adding the white sauce.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be used but they require more preparation. You’ll need to steam the clams until they open, remove the meat, and reserve the cooking liquid for the broth.

Is it safe to reheat clam chowder?

Yes, clam chowder can be safely reheated. Heat gently over low to medium heat and avoid boiling to prevent the dairy from separating. Consume within a few days for best quality.