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Crock pot clam chowder in a rustic bowl with potatoes, clams, and chives
Jonas Mitchell

Crock Pot Clam Chowder

This crock pot clam chowder is thick, creamy, and almost hands-off. Potatoes, onion, celery, and clam juice slow-cook until tender, then heavy cream and a little cornstarch bring it together into a rich, hearty bowl. The clams go in near the end so they stay soft, not rubbery. No cured meat needed — just clean, classic chowder flavor from thyme, butter, and the clams themselves. Serve warm with oyster crackers for an easy, comforting dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans (6.5 oz each) chopped clams, with juice
  • 4 cups diced potatoes (peeled)
  • 1 cup diced onion
  • 1 cup diced celery
  • 3 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • 2 tbsp butter
  • 1½ cups heavy cream
  • 3 tbsp cornstarch (mixed with 3 tbsp cold water, for thickening)
  • 1 tbsp fresh parsley or chives, chopped (for topping)

Equipment

  • 1 slow cooker (6-quart)
  • 1 small bowl (for cornstarch slurry)
  • 1 ladle

Method
 

  1. Add the potatoes, onion, celery, broth, thyme, pepper, salt, and the juice from the canned clams to the slow cooker. Set the clams themselves aside in the fridge.
  2. Cover and cook on low for 5–6 hours, until the potatoes are fork-tender.
  3. In a small bowl, stir the cornstarch into cold water until smooth.
  4. Stir the cornstarch slurry, butter, and heavy cream into the slow cooker.
  5. Add the reserved chopped clams. Cover and cook on low for 30 more minutes, until the chowder thickens and the clams are heated through.
  6. Taste and adjust salt and pepper. Ladle into bowls and top with parsley or chives. Serve warm.

Notes

  • Add the clams near the end — long cooking makes them rubbery.
  • For a thicker chowder, mash a few potato cubes against the side of the cooker before adding the cream.
  • No cured meat used; the depth comes from clam juice, thyme, and butter.
Nutrition (per serving, estimate)
  • Calories: 380 kcal
  • Fat: 22 g
  • Carbohydrates: 30 g
  • Protein: 15 g
  • Sodium: 780 mg