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Easy Crockpot Clam Chowder

Delicious Easy Crockpot Clam Chowder recipe with step-by-step instructions.
Print Recipe
Prep Time 1 hour 45 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours 17 minutes
Servings: 8 servings
Calories: 2000
Ingredients Method

Ingredients
  

For the soup base
  • 13 oz clams (I use Snow’s chopped clams for the best texture)
  • 10 oz baby clams
  • 2 1/2 cups potatoes (peeled and diced into 1/2-inch cubes)
  • 1 cup onion, diced
  • 1 cup celery, finely chopped
  • 2 tsp bouillon (I prefer Better Than Bouillon for a deeper flavor)
  • 1/2 tsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
For the white sauce
  • 1/3 cup butter (I like Kerrygold unsalted butter for this)
  • 1/3 cup flour
  • 32 oz half and half
For the garnish
  • 1/2 cup oyster crackers
  • 2 tbsp bacon (crisped and crumbled into small bits)
  • 1 tbsp scallions

Method
 

  1. Peel and dice the potatoes into 1/2-inch cubes, then dice the onion and finely chop the celery. Add all three vegetables to your crockpot along with the bouillon, Worcestershire sauce, thyme, salt, and pepper. This foundational step ensures all your aromatics and base flavors are ready to infuse the broth during the long cooking time.
  2. Open both cans of clams and drain them thoroughly, reserving all the juice in a measuring cup. Add water to the clam juice to reach exactly 2 cups, then pour this mixture into the crockpot with the vegetables. The clam juice is liquid gold for flavor—diluting it with water keeps the broth from becoming too intensely briny while still maintaining that essential clam essence.
  3. Cover the crockpot and cook on low for 4 to 6 hours. The vegetables will become tender and the broth will develop deep, layered flavors as the bouillon, thyme, and aromatics meld together. I like to check after 4 hours—if the potatoes are fork-tender, you're ready to move to the next step.
  4. While the chowder simmers, melt the butter in a medium saucepan over medium heat. Once melted and foaming, whisk in the flour to create a smooth paste (this is your roux). Cook for 1 minute, stirring constantly, to remove the raw flour taste. Slowly pour in the half and half while whisking continuously to prevent lumps from forming, then keep stirring until the mixture thickens into a silky cream sauce, about 2-3 minutes total. I prefer unsalted butter here so I can control the saltiness of the final chowder more precisely.
  5. Pour the cream sauce into the crockpot and add the drained clams. Stir everything together gently but thoroughly to distribute the sauce evenly throughout the broth. Set the crockpot to warm and let it heat through for about 10 minutes—this allows the flavors to meld without overcooking the delicate clams. Taste and adjust seasoning if needed.
  6. Ladle the chowder into bowls and top each serving with a handful of oyster crackers, a sprinkle of crispy bacon bits, and fresh scallions. The crackers will soften slightly in the hot chowder while adding a pleasant textural contrast, and the bacon brings a smoky saltiness that rounds out the briny clam flavors beautifully.