Description
This Crockpot Clam Chowder is a creamy, comforting seafood soup perfect for easy meal prep. Made with tender potatoes, minced and whole clams, and a rich white sauce, this slow-cooked chowder delivers deep, savory flavors with minimal hands-on time. The chowder is finished with a homemade white sauce thickened with butter and flour, then combined with fresh clams for a decadent touch. Garnished with bacon bits and green onions, this hearty soup is ideal for cozy dinners.
Ingredients
Clams and Vegetables
- 2 (6.5-ounce) cans minced clams, drained (juice reserved)
- 1 (10-ounce) can whole baby clams, drained (juice reserved)
- 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 (Better Than Bouillon recommended)
White Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 quart half and half
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon dried parsley
Garnish
- 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 3/4 cup of onion and chop 1 cup of fresh celery. Place these vegetables into the bottom of the slow cooker and add 2 teaspoons of chicken bouillon. Drain the minced and whole clams, reserving the juice in a 2-cup measuring cup. Add water if necessary to make a full 2 cups of liquid. Pour the clam juice into the slow cooker with the vegetables and bouillon.
- Slow Cook the Base: Cover the slow cooker with its lid and cook on low heat for 4 to 6 hours, allowing the flavors to meld and the potatoes to tenderize. While this cooks, place the drained clams in a covered container and refrigerate until ready for the final step.
- Prepare the White Sauce: When the vegetables and clam juice are fully cooked, melt 1/4 cup butter in a medium saucepan over medium heat. Once melted and sizzling, gradually whisk in 1/4 cup flour and continue whisking for about a minute to cook out the raw flour taste, ensuring it does not burn. Reduce heat to low if needed.
- Finish the White Sauce: Slowly whisk in 1 quart half and half, stirring constantly over medium heat until the mixture thickens to a creamy consistency. Season with 2 teaspoons salt, 1 teaspoon pepper, and 1 teaspoon dried parsley, blending well.
- Combine and Heat Through: Remove the slow cooker lid, stir the cooked vegetables and broth base, then pour in the white sauce and add the reserved clams. Switch the slow cooker to the warm setting and stir to combine all ingredients thoroughly. Let the chowder heat for about 10 minutes, allowing the clams to warm without overcooking.
- Serve: Ladle the chowder into bowls and garnish each serving with crushed saltines or oyster crackers, cooked bacon bits, and diced green onions for added flavor and texture.
Notes
- Use your choice of potatoes (Russet, Yukon Gold, or red) for varied texture and flavor.
- Better Than Bouillon is recommended for a richer bouillon flavor, but any chicken bouillon or broth base works.
- Be careful not to burn the flour and butter mixture when making the white sauce; reduce heat as needed.
- If you prefer a thicker chowder, add a little extra flour to the white sauce or mash some of the potatoes before combining.
- For a lower sodium version, reduce or omit added salt and use low-sodium broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
