Slow Cooker Clam Chowder |
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4.75 from 4 votes

Slow Cooker Clam Chowder

Prep Time15 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 45 mins
Course: Soup
Cuisine: American
Servings: 6 -8
Author: Melanie Kathryn - Gather for Bread


  • 1 onion diced
  • 3 russet potatoes about 1 1/2 lbs peeled, diced
  • 3 cans chopped clams 6.5 ounces each
  • 8 ounces clam juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half and half
  • 1 cup whole or 2% milk
  • 2 bacon slices chopped
  • Oyster or saltine crackers as needed


  • In the pot of a slow cooker, add diced onions and potatoes.
  • Add 2 full cans of clams with juice and 1 can without clam juice. Discard remaining juice or save for another purpose.
  • Add 1 bottle clam juice, thyme, salt and pepper to the slow cooker. Stir together.
  • Cover pot and cook on high for 4 hours.

After the 4 hours:

  • In a medium saucepan over medium-low heat, melt butter. Add in flour. Stir; mixture will be thick. Slowly add milk and the half and half. Stir and continue to cook over medium heat until thickened. 
  • Add mixture to slow cooker. Stir and cook on low for another 30 minutes. 
  • Ladle into bowls. Top with bacon. Serve with oyster or saltine crackers.