Crockpot Clam Chowder

This Crockpot Clam Chowder recipe is super easy to make in your favorite slow cooker.  This rich and flavorful comfort food soup is packed with canned clams, clam juice, golden potatoes, and a creamy white broth.  My version uses some simple healthy swaps, so it is lighter and healthier with no canned soup!

Do you love Crock Pot Soups? Also, try my 20 Cozy Vegetarian Crock Pot Soups.

Crockpot Clam Chowder

This Crockpot Clam Chowder recipe is everything you are looking for in an easy weekday dinner.  It's warm, cozy, super flavorful, yet is crazy easy to make in your favorite slow cooker.  Your family will think you fussed over the stove with this soup for hours, instead of doing just 10 minutes of prep work for a rich and creamy soup that will rival your favorite restaurant.  The slow cooker really works well with this cozy soup, letting the flavors combine during the cooking process.  My twins gobbled it up and asked for more.

It's probably no surprise that with my love of seafood, I have a soft spot for Clam Chowder at a restaurant.  I enjoy it out, but my home-cooked version is, of course, lightened up and a bit healthier.  I use no bacon or pork, making this recipe pescatarian-friendly friendly plus it's a bit lighter without heavy cream.  It's still rich in flavors, with a thick creamy base that will keep you warm for hours.

My Slow Cooker Clam Chowder is New England style and so delish.  Even with my healthy swaps, the rich flavor of this creamy chowder will have everyone asking for another serving.

If you love chowders, also try my Healthy Shrimp Chowder.

Why You'll Love This Healthy Crockpot Clam Chowder...

• My Healthy Crockpot Clam Chowder uses regular milk instead of heavy cream or half and half.
• A hearty portion is just around 200 calories.
• It's creamy but not so thick that you don't feel good after eating it.  It's such a cozy soup!
• It uses easy-to-find and inexpensive canned clams.  TRUST ME- they are super delish in this!
• It's pescatarian friendly and uses no pork or bacon.  (If that's your jam, feel free to add it!)
• It has only 10 minutes of prep work and cooks all day or just for the afternoon in the crockpot or slow cooker!  No fussing over the stove.

What's the difference between New England Clam Chowder and Rhode Island Clam Chowder?

The difference between New England Clam Chowder and Rhode Island Clam Chowder is in the broth.  The New England Clam Chowder (Also known as Boston) has a thick, creamy, and white broth.  Its base is generally made from milk and cream.  You will generally find it made with clams, potatoes, onions, and sometimes pork or bacon.

Manhattan Clam Chowder has a very different red broth from more of a tomato soup base.  It almost always has tomatoes and is often referred to as Manhattan Red Chowder

Both New England Clam Chowder and Manhattan Clam Chowder are delicious; it just depends on what kind of soup you are in the mood for.  I think most folks usually think of New England Clam Chowder when they think of the traditional soup.

This recipe is considered a New England or Boston Clam Chowder.  It is made without any pork, though, making it a pescatarian-friendly version.

Ingredients:

Here's an overview of what you'll need to make this Crockpot Clam Chowder recipe, but keep scrolling for the full recipe amounts.

• Canned Clams: Never had canned clams? Trust me, they are so good and perfect for this Crockpot Clam Chowder recipe. They are inexpensive and a great source of protein.  Don't drain them because they are packed in a yummy clam juice that gives the chowder more flavor. They taste really good in this soup and there is no reason to fuss over steaming and shucking real clams unless you really want to.  If you do want to use fresh clams, I included the directions below on how to prepare them.
• Potatoes: I used creamy Yukon Gold potatoes in my soup because of their rich flavor and golden color.  I also chose to just leave the skin of the potatoes for extra nutrients.  You can substitute your favorite type of potato.  Russet potatoes or red potatoes would also work.
• Onion: I use one medium sweet onion.  Dice it up into smaller pieces.
• Celery: Not all clam chowder has celery in it, but I love the flavor and color it adds.
• Garlic: I added minced garlic to my chowder to bring out the flavors.  Traditional chowder doesn't use it, so feel free to leave it out, but when is adding garlic a bad choice? 🙂
• Clam Juice: To really make my Clam Chowder briny and clam-filled, I like to use a bottle of clam juice! It is a bit higher in sodium, though, so if you are sensitive, you can add more broth or water.  I used this one.  I think it's worth going to extra step to add this ingredient to get that clam flavor.  If you don't want to use this or can't find it, just use more broth.
• Vegetable Broth: To keep the calorie count of my chowder down, I used some broth instead of all milk.  If you eat chicken, you can use chicken broth or chicken stock as well.
• Thyme: Thyme is the traditional herb in many clam chowders.  Use fresh or dried.
• Milk: Use whatever milk you have on hand! I tested this recipe with the twins' 2% milk.
• Cornstarch: I use 1 tablespoon of cornstarch to thicken the soup without a lot of fuss.
• Salt and Pepper: I used ½ teaspoon of sea salt and fresh cracked black pepper, but the amount you need will depend on the saltiness of your broth and clam juice.  So taste as you go.

Toppings:

• oyster crackers
• saltine crackers
• green onion
• chives
• parsley
• croutons

Instructions:

This is an overview of the instructions to make this Crockpot Clam Chowder, but the full detailed, printable recipe is below in the recipe card.

1. Get out your favorite slow cooker or crockpot.  Here's my Favorite Crockpot.
2. Add the chopped clams, potatoes, onion, celery, garlic, clam juice, broth, thyme, and salt and pepper to your crockpot or slow cooker.
3. Cover and cook for 3-4 hours on high or 7 hours on low until the vegetables are tender.
4. In a separate small bowl, whisk together the milk and cornstarch.
5. Add the cornstarch and milk mixture to the soup and allow it to heat up. Cook for an additional 30 minutes or until the soup starts to thicken up.
6. Serve immediately by ladling into bowls and garnish or chives or green onions and oyster crackers.

How can I thicken clam chowder?

I thicken this clam chowder by using a combination of milk and corn starch.  The cornstarch thickens the soup.  You can also make a roux on the stove with flour, butter, and milk or use pre-made thick canned soup like cream of potato soup.

Variations

I love this Crockpot Clam Chowder as written, but here are some fun ways to mix it up.

• Make it Richer: If you want a richer or creamier chowder, you can make it with half and half instead of milk.
• Make it Lower Sodium:  To make this lower sodium, use low-sodium vegetable broth or water instead of clam juice.
• Add Pork:  If you would like bacon in your soup, you can cook it and add it to the rest of the soup ingredients.  Save some extra to sprinkle on top.
• Add More Vegetables:  Traditional Clam Chowder doesn't have a ton of vegetables, BUT you can add some extra veggies if you'd like.  Carrots, corn, or kale would be delicious.
• Make it Spicy: Add some red pepper flakes.
• Use Canned Soup: If you don't want to use the milk and cornstarch mixture, you can make this with canned cream of potato soup.

Recipe FAQ

Leftovers & Reheating

Store any leftovers in an airtight sealed container in the refrigerator for up to 5 days.  You can reheat the Crockpot Clam Chowder in the microwave.  Cover it and heat it for 30 seconds at a time until it's warm enough for your taste.  You can also reheat it on the stovetop by putting it in a saucepan over medium heat and warming it up.

Freezing

Yes!  Clam Chowder actually freezes very well.  You can either freeze the entire batch in a freezer-safe container or separate it into individual portions.  To thaw it out set it in the fridge overnight and then follow the reheating instructions above.

Can I double this recipe?

Yes, you just need to have a BIG slow cooker to do it.

Do you use canned clams for clam chowder?

Yes! It's a great way to use up inexpensive canned clams, and the flavor and texture of them is perfect when you add all the flavors of the soup.  This is the perfect recipe to cook those canned clams.

Can I use fresh clams?

Yes, you can! While I think canned clams work great for this recipe, you can use fresh ones.  To prepare them, soak them in a pot of cold water with cornmeal in it.  Let them soak for about 30 minutes, and they should spot the clams.  If your clams are large, chop them into smaller pieces and add them to the soup.  You'll also need to add some extra clam juice because the canned clams have some extra built in.

Can I make this in the Instant Pot or stove?

Instant Pot Instructions:

1. In the Instant Pot, saute the onions and celery in olive oil or butter until tender, or about three minutes.
2. Then add the garlic, thyme, and salt. Sauté for about 30 seconds.
3. Pour the vegetable broth and clam juice into the pot.  Add the potatoes and pressure cook on high for 10 minutes, and then controlled quick release.  Open the lid and stir in the clams.  Set the pot back to saute and allow them to cook for a minute.
4. In a separate bowl, whisk together the cornstarch and milk.  Pour that mixture into the soup and allow it to thicken for about 30 minutes.
5. Serve immediately.

Stove Top Instructions:

1. In a large soup pot, saute the onions and celery in olive oil or butter until tender, or about three minutes.
2. Then add the garlic, thyme, and salt. Sauté for about 30 seconds.
3. Pour the vegetable broth and clam juice into the pot.  Add the potatoes and bring to a low boil.  Allow to simmer for 20-30 minutes, or until the potatoes are tender.  When the potatoes are almost tender, add the clams.
4. In a separate bowl, whisk together the cornstarch and milk.  Pour that mixture into the soup and allow it to thicken for about 30 minutes.
5. Serve immediately.

This Crockpot Clam Chowder is the Perfect Weekday Meal!

My family loves this simple Crockpot Clam Chowder for dinner or lunch, and I love how easy it is to make.  I love making this for busy sports nights, but it's also great for any night of the week.  I think any New Englander would be proud.  Plus, with my healthy swaps, it's even more enjoyable.

Round out your meal with some of these ideas.

Serve it With:

• Garlic Bread
• Bread Bowl
• Kale Caesar Salad
• Rainbow Salad
• Chopped Kale Salad
• Grilled Vegetable Sandwich with Herbed Goat Cheese
• Grilled Shrimp Skewers
• Cajun Shrimp Burger
• Tuna Egg Salad
• Apple Cranberry Salad
• Italian Chopped Salad

More Crockpot Soups to Love:

• 16 Cozy Vegetarian Crockpot Recipes
• Crockpot Vegetarian Taco Soup
• Crockpot Vegetarian Chili
• Crockpot Lentil Soup
• Crockpot Tomato Basil Soup
• Crockpot Butternut Squash Soup

If you make this Crock Pot Clam Chowder recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook, too!

Crockpot Clam Chowder Recipe

Julie Wunder

This Crockpot Clam Chowder recipe is super easy to make in your favorite slow cooker.  This rich and flavorful comfort food soup is packed with canned clams, clam juice, golden potatoes, and a creamy white broth.  My version uses some simple healthy swaps so it is lighter and healthier with no canned soup!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Appetizer, Dinner, Lunch, Soup

Cuisine American

Servings 6

Calories 216 kcal

Ingredients

  

1x2x3x

• 3 cans clams , 6.5 ounces each
• 6 Yukon gold potatoes (about 5 cups), diced
• 1 sweet onion, diced
• 2 celery stalks, diced
• 2 teaspoons minced garlic
• 1 jar clam juice, 8 ounces
• 1 cup vegetable broth
• ½ teaspoon thyme
• ½ teaspoon salt and pepper to taste, I used ½ teaspoon of each
• 2 cups milk
• 1 tablespoon cornstarch

Instructions

 

• Add the chopped clams, potatoes, onion, celery, garlic, clam juice, broth, thyme and salt and pepper to your crockpot or slow cooker.
• Cover and cook for 3-4 hours on high or 7 hours on low until the vegetables are tender.
• In a separate dish, whisk together the milk and cornstarch.
• Add the cornstarch and milk mixture to the soup and allow it to heat up. Cook for an additional 30 minutes or until the soup starts to thicken up.
• Serve immediately by ladling into bowls and garnish or chives or green onions and oyster crackers.

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days.

Reheat in the microwave or stovetop.

For a lower sodium soup substitute more low sodium vegetable broth for the clam juice.

For a creamier or richer soup use half and half instead of milk.

Nutrition

Calories: 216kcalCarbohydrates: 45gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 429mgPotassium: 957mgFiber: 4gSugar: 10gVitamin A: 367IUVitamin C: 39mgCalcium: 143mgIron: 2mg

Keyword Crockpot Clam Chowder, Healthy Clam Chowder

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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