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Finely chop the 2 ribs of celery and 1 white onion. Mince the 4 cloves of garlic. Dice the 2 russet potatoes.

Add the chopped celery, chopped white onion, minced garlic, and diced russet potatoes to the crockpot.

Add 1 tablespoon of thyme and 1 bay leaf to the crockpot. Season generously with black pepper and add salt to taste.

Drain the juice from the 3 cans of clams directly into the crockpot. Place the solid clams into a separate container and set them aside in the refrigerator for later use.

Pour the 8 fluid ounces of bottled clam juice into the crockpot. Stir all ingredients to combine.

Cover the crockpot with its lid and cook on high for 4 hours, or until the potatoes are fork-tender.

Once the cooking time is complete, carefully remove and discard the bay leaf from the chowder.

Add the 1 cup of heavy cream, the previously reserved clams, and the entire contents of the 1 can of smoked baby clams to the crockpot. Stir all ingredients to combine.

For an extra thick chowder, use a ladle or spoon to mash down some of the potatoes against the side of the crockpot.

Turn off the heat of the crockpot and allow the chowder to cool slightly before serving.

To serve, scoop the clam chowder into toasted sourdough bread bowls. Top with a drizzle of Tabasco sauce and a sprinkle of fresh chopped parsley. The lid of the sourdough bread bowl can be ripped into pieces and used for dipping.


Finely chop the 2 ribs of celery and 1 white onion. Mince the 4 cloves of garlic. Dice the 2 russet potatoes.

Add the chopped celery, chopped white onion, minced garlic, and diced russet potatoes to the crockpot.

Add 1 tablespoon of thyme and 1 bay leaf to the crockpot. Season generously with black pepper and add salt to taste.

Drain the juice from the 3 cans of clams directly into the crockpot. Place the solid clams into a separate container and set them aside in the refrigerator for later use.

Pour the 8 fluid ounces of bottled clam juice into the crockpot. Stir all ingredients to combine.

Cover the crockpot with its lid and cook on high for 4 hours, or until the potatoes are fork-tender.

Once the cooking time is complete, carefully remove and discard the bay leaf from the chowder.

Add the 1 cup of heavy cream, the previously reserved clams, and the entire contents of the 1 can of smoked baby clams to the crockpot. Stir all ingredients to combine.

For an extra thick chowder, use a ladle or spoon to mash down some of the potatoes against the side of the crockpot.

Turn off the heat of the crockpot and allow the chowder to cool slightly before serving.

To serve, scoop the clam chowder into toasted sourdough bread bowls. Top with a drizzle of Tabasco sauce and a sprinkle of fresh chopped parsley. The lid of the sourdough bread bowl can be ripped into pieces and used for dipping.
