Crockpot Clam Chowder
Crockpot Clam Chowder
Ingredients
For the Chowder Base
- 2 celery, ribs, chopped
- 1 white onion, chopped
- 4 garlic, cloves, minced
- 2 russet potatoes, diced
- 3 cans clams, juice reserved for crockpot, clams set aside
- 1 tablespoon thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste, generously applied
- 8 fluid ounces bottled clam juice
To Finish the Chowder
- 1 cup heavy cream
- 1 can smoked baby clams
For Serving
- 4 sourdough bread bowl, toasted
- 1 teaspoon Tabasco sauce, as needed, for topping
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
Finely chop the 2 ribs of celery and 1 white onion. Mince the 4 cloves of garlic. Dice the 2 russet potatoes.
⏱️ 10 min
- 2
Add the chopped celery, chopped white onion, minced garlic, and diced russet potatoes to the crockpot.
⏱️ 2 min
- 3
Add 1 tablespoon of thyme and 1 bay leaf to the crockpot. Season generously with black pepper and add salt to taste.
⏱️ 1 min
- 4
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.
⏱️ 3 min
- 5
Pour the 8 fluid ounces of bottled clam juice into the crockpot. Stir all ingredients to combine.
⏱️ 1 min
- 6
Cover the crockpot with its lid and cook on high for 4 hours, or until the potatoes are fork-tender.
⏱️ 240 min
- 7
Once the cooking time is complete, carefully remove and discard the bay leaf from the chowder.
⏱️ 1 min
- 8
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.
⏱️ 2 min
- 9
For an extra thick chowder, use a ladle or spoon to mash down some of the potatoes against the side of the crockpot.
⏱️ 2 min
- 10
Turn off the heat of the crockpot and allow the chowder to cool slightly before serving.
⏱️ 10 min
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Clam Chowder
For the Chowder Base
- 2 celery, ribs, chopped
- 1 white onion, chopped
- 4 garlic, cloves, minced
- 2 russet potatoes, diced
- 3 cans clams, juice reserved for crockpot, clams set aside
- 1 tablespoon thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste, generously applied
- 8 fluid ounces bottled clam juice
To Finish the Chowder
- 1 cup heavy cream
- 1 can smoked baby clams
For Serving
- 4 sourdough bread bowl, toasted
- 1 teaspoon Tabasco sauce, as needed, for topping
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
Finely chop the 2 ribs of celery and 1 white onion. Mince the 4 cloves of garlic. Dice the 2 russet potatoes.
⏱️ 10 min - 2
Add the chopped celery, chopped white onion, minced garlic, and diced russet potatoes to the crockpot.
⏱️ 2 min - 3
Add 1 tablespoon of thyme and 1 bay leaf to the crockpot. Season generously with black pepper and add salt to taste.
⏱️ 1 min - 4
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.
⏱️ 3 min - 5
Pour the 8 fluid ounces of bottled clam juice into the crockpot. Stir all ingredients to combine.
⏱️ 1 min - 6
Cover the crockpot with its lid and cook on high for 4 hours, or until the potatoes are fork-tender.
⏱️ 240 min - 7
Once the cooking time is complete, carefully remove and discard the bay leaf from the chowder.
⏱️ 1 min - 8
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.
⏱️ 2 min - 9
For an extra thick chowder, use a ladle or spoon to mash down some of the potatoes against the side of the crockpot.
⏱️ 2 min - 10
Turn off the heat of the crockpot and allow the chowder to cool slightly before serving.
⏱️ 10 min - 11
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.
⏱️ 5 min