Main Dish, Recipes, Slow Cooker, Soup

Slow Cooker New England Clam Chowder Recipe

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I have never been a big seafood lover.  Clam chowder is about as crazy as it gets for me!  I love using my slow cooker for soup in the winter so the house smells good and I have a hot meal ready by dinnertime.  Mmm Mm Mm!


Slow Cooker New England Clam Chowder Recipe:
(serves 8)

4 (6 1/2 ounce) cans chopped clams (including juice)
1 can cream of mushroom soup
3 medium potatoes, peeled and diced
2 stalks of celery, diced
2 teaspoons minced garlic
1 medium onion, diced
6 strips of bacon, cooked and diced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 bay leaf
Salt and pepper, to taste
3 cups half and half

Add clams and juice to slow cooker.  Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker.  Mix thoroughly until combined.  Cover and cook on high for 4 hours.  Add half and half and cook on high for one additional hour.  Remove bay leaf before serving.

Looking for more delicious soup recipes?
Here are a few of our favorites:
Busy Day Soup
Enchilada Soup
The Best Cheeseburger Soup
Creamy Corn Chowder
Steak Stew


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  1. Molly B says

    I’m planning to put this in the slow cooker tomorrow and was going over my recipe just now and realized I only bought 3 cans (??? who knows) of clams instead of the 4 listed. Is it critical if I’m *short* a can of clams? I can certainly get another can, just didn’t know if it would make or break it!

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