• 4 - 6 (6 1/2 oz.) cans minced clams with juice
  • 1/2 lb. salt pork or bacon, diced
  • 1 Medium Yellow Onion, minced
  • 1 Stalk of Celery, chopped
  • 1 tsp. Minced Garlic
  • 6 Medium Russet Potatoes, peeled and chopped into 1-inch cubes
  • 1 c. Water
  • 2 tsp. Salt
  • 1/4 tsp. White Pepper
  • 4 c. Half & Half
  • 3 T. cornstarch
  • chopped fresh parsley, for garnish

Pin It

Slow Cooker Clam Chowder is so good, and a favorite for my guests, as there is never a drop left!

  1. Drain clams and reserve juice. Cover clams and refrigerate.
  2. Saute pork in a large skillet on medium-high heat. Spoon most of the grease from the skillet.
  3. After one minute, add onions. Cook for 3 minutes and then add reserved juice from the clams.
  4. Cook for 5 minutes on medium-high heat.
  5. Pour cooked pork, onions and clam juice into a 6-quart slow cooker.
  6. Add all remaining ingredients, except clams, half & half, cornstarch, and parsley.
  7. Cover. Cook on High for 4 hours or until vegetables are tender.
  8. Stir corn starch into the half & half and add to the slow cooker .
  9. Stir in clams.
  10. Cover and cook for one additional hour on LOW.
  11. Garnish with parsley and serve with warm bread or in a bread bowl.

NOTE: If you prefer a creamier chowder, use a hand-held immersion blender to gently puree ingredients after cooking.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Crock Pot Clam Chowder - Nutrition


Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites