Slow Cooker New England Clam Chowder Recipe

There’s something magical about a bowl of Slow Cooker New England Clam Chowder—creamy, comforting, and brimming with briny-sweet clams, tender potatoes, and smoky bacon. This hearty chowder simmers to perfection in just 4 hours, filling your kitchen with irresistible aromas of the sea and savory herbs. Each spoonful delivers a velvety texture, balanced by the subtle crunch of celery and the richness of cream, making it a cozy meal that feels like a warm hug.

With only 15 minutes of prep, this chowder practically makes itself, leaving you free to savor the flavors of the coast without the fuss. The blend of fresh clams, buttery broth, and a hint of thyme creates a dish that’s both indulgent and nourishing, perfect for chilly evenings or lazy weekends. Whether you’re a seafood lover or just craving comfort, this chowder is a bowl of pure satisfaction.

Gather Your Ingredients

• 4 (6½ ounce) cans chopped clams (include the juice for extra flavor)
• 1 can cream of mushroom soup (cream of celery works as a substitute)
• 3 medium potatoes (peeled and diced; Yukon Gold or Russet are great choices)
• 2 stalks celery (diced; adds a nice crunch)
• 2 teaspoons minced garlic (fresh or jarred both work)
• 1 medium onion (diced for a sweet, savory base)
• 6 strips bacon (cooked and diced; turkey bacon can be a lighter option)
• 1½ teaspoons dried basil
• 1½ teaspoons dried thyme
• 1 bay leaf (remove before serving!)
• Salt & pepper (to taste; adjust as needed)
• 3 cups half and half (for richness; whole milk can be used for a lighter version)

Step-by-Step Instructions

1. Combine the base: Add the clams (with their juice) to the slow cooker. Follow with the cream of mushroom soup, diced potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt, and pepper.
2. Mix thoroughly: Stir everything until well combined. Ensure the potatoes are evenly distributed for even cooking.
3. Cook on high: Cover the slow cooker and set it to cook on high for 4 hours. The chowder should be bubbling, and the potatoes will be tender when pierced with a fork.
4. Add the half and half: Pour in the half and half and stir gently to incorporate. Cover and cook on high for 1 additional hour.
5. Finish and serve: Remove the bay leaf before serving. Ladle the chowder into bowls and enjoy with crusty bread or oyster crackers for a classic touch.

Perfect Pairings: Serving Suggestions

This creamy Slow Cooker New England Clam Chowder pairs beautifully with a side of crusty sourdough bread or oyster crackers for dipping. For a heartier meal, serve it alongside a fresh green salad or a grilled cheese sandwich. A sprinkle of fresh parsley or chives on top adds a pop of color and freshness.

Make It Ahead: Storage and Reheating Tips

This chowder stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of half and half or milk to bring it back to the perfect consistency.

Customize It: Recipe Variations

Feel free to tweak this recipe to suit your taste! Swap cream of mushroom soup for cream of celery or cream of potato for a different flavor profile. Add a handful of frozen corn or diced carrots for extra veggies. For a richer chowder, substitute heavy cream for half and half. If you prefer a smoky twist, try using smoked paprika instead of thyme.

Time-Saving Hacks for Busy Cooks

To save time, prep your ingredients the night before! Dice the potatoes, celery, and onion and store them in separate containers in the fridge. You can also cook and dice the bacon ahead of time. When you’re ready to cook, simply toss everything into the slow cooker and let it work its magic while you tackle your day.

Slow Cooker Success: Equipment Tips

For the best results, use a 4-6 quart slow cooker to ensure even cooking. If your slow cooker tends to cook hotter, check the chowder after 3 hours to avoid overcooking. A wooden spoon is perfect for stirring, and a ladle makes serving a breeze. Don’t forget to remove the bay leaf before serving—it’s easy to miss but essential for the best flavor!

Slow Cooker New England Clam Chowder Recipe

Tuba

There’s something magical about a bowl of Slow Cooker New England Clam Chowder—creamy, comforting, and brimming with briny-sweet clams, tender potatoes, and smoky bacon. This hearty chowder simmers to perfection in just 4 hours, filling your kitchen with irresistible aromas of the sea and savory herbs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8

Calories 230 kcal

Equipment

• slow cooker

Ingredients

  

1x2x3x

• 4 cans chopped clams (including juice)
• 1 can cream of mushroom soup
• 3 medium potatoes, peeled and diced
• 2 stalks celery, diced
• 2 teaspoons minced garlic
• 1 medium onion, diced
• 6 strips bacon, cooked and diced
• 1½ teaspoons dried basil
• 1½ teaspoons dried thyme
• 1 bay leaf
• salt & pepper, to taste
• 3 cups half and half

Instructions

 

• Add clams and juice to slow cooker.
• Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker.
• Mix thoroughly until combined.
• Cover and cook on high for 4 hours.
• Add half and half and cook on high for one additional hour.
• Remove bay leaf before serving.

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 399mgPotassium: 564mgFiber: 2gSugar: 2gVitamin A: 416IUVitamin C: 18mgCalcium: 128mgIron: 2mg

Keyword clam chowder, easy chowder, New England recipe, seafood soup, slow cooker

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