Description
A comforting and creamy crockpot clam chowder recipe featuring tender clams, potatoes, and a rich white sauce slow-cooked to perfection. This hearty soup is easy to prepare, combining the savory flavors of clams and vegetables with a creamy base, ideal for an effortless, warming meal.
Ingredients
Scale
Clams and Vegetables
- 2 6.5-ounce cans minced clams (drained, but save the liquid)
- 1 10-ounce can of 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 (such as Better Than Bouillon)
White Sauce
- 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
Toppings
- 1/4 cup crushed saltines or oyster crackers
- 1 tablespoon cooked bacon, diced or crumbled
- 1 tablespoon green onion, diced
Instructions
- Prepare Vegetables and Clams: Rinse and peel the potatoes, then chop them into bite-sized pieces. Dice the onion to measure 3/4 cup and chop one cup of fresh celery. Place all the chopped vegetables in the bottom of the slow cooker. Add 2 teaspoons of chicken bouillon for flavor.
- Add Clam Juice: Drain canned minced clams and whole baby clams, reserving their liquid in a 2-cup measuring cup. If needed, add a few tablespoons of water to make a full 2 cups of liquid. Pour this clam juice into the slow cooker over the vegetables and bouillon.
- Slow Cook: Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours, allowing the vegetables to soften and flavors to meld together.
- Store Clams: Place the drained clams in a sealed container and refrigerate them until the final step.
- Make the White Sauce: In a medium saucepan over medium heat, melt 1/4 cup butter until it starts to sizzle. Sprinkle 1/4 cup flour over the melted butter and whisk continuously for about a minute, ensuring the flour does not burn. Lower the heat if the mixture begins to darken too much.
- Thicken Sauce: Slowly whisk in 1 quart of half and half, continuing over medium heat until the mixture thickens and becomes creamy. Add salt, pepper, and dried parsley to season the sauce.
- Combine and Serve: Remove the slow cooker lid, stir the contents, then add the prepared white sauce along with the reserved clams. Switch the slow cooker to warm and stir everything gently to combine. Let it heat together for about 10 minutes to ensure the clams are warmed through before serving.
Notes
- You can adjust the seasoning with additional salt, pepper, or parsley to suit your taste.
- Use russet, Yukon Gold, or red potatoes depending on your preferred texture and flavor.
- The bacon and green onions are optional toppings that add extra flavor and texture.
- Reserve clam juice carefully, as adding extra water helps maintain the right liquid balance.
- This chowder can be served with oyster crackers or crushed saltines for added crunch.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: clam chowder, crockpot clam chowder, slow cooker soup, creamy clam chowder, easy clam chowder, seafood soup
