It’s Slow Cooker Sunday and here’s a Slow Cooker Clam Chowder recipe you’ll want to make over and over!
Slow Cooker Clam Chowder Recipe
Clam Chowder for Dinner!
What’s not to like? The creamy taste of clams and potatoes and of course the fact that it’s a slow cooker recipe makes it high on my list!
Clam Chowder is one of my families favorites. We don’t live far from the ocean, about an hour and a half, so we try to get over there at least once a year. Having Mo’s Clam Chowder in Cannon Beach Oregon for dinner is a tradition. I can’t wait to try this for a home version.
Soups and chowders are great crockpot meals to make all year long.
Often I think of soups as just a winter food, but really, we eat them well into June. I prefer a piece of crusty bread, along with a salad and I’ve got myself a delicious meal, and healthy! And they’re always better the next day, right?
If you’re new to slow cooking, here are suggestions for success.
- 6 quart Programmable Crock Pot
- Stephanie O’Dea’s Slow Cooker Cookbooks – I have ALL of them and they are fantastic!
- 1 onion, chopped
- 3 celery ribs, chopped
- 4 medium russet potatoes, peeled and chopped into bite size cubes
- 1⁄4 cup white flour
- 1 1⁄2 cups cold water, divided
- 1⁄2 tsp dried thyme
- 1⁄4 tsp ground pepper
- 1⁄8 tsp salt
- 2 cups whole milk or half and half
- 12 ounces chopped or minced canned clams, juice drained and reserved
- 2 TBS fresh chopped parsley
- In the pot of a slow cooker, add onions, celery, and potato. In a small bowl, whisk together 1⁄2 cup cold water and flour; add mixture to slow cooker and stir to coat vegetables. Add remaining 1 cup of cold water, reserved clam juice (reserve clams in fridge), thyme, pepper, and salt to the slow cooker; stir once, cover, and cook on low for 6 hours.
- Add reserved clams and milk/half and half to the slow cooker; stir. Turn heat to high, cook uncovered for 30-60 more minutes to thicken. Add additional salt and pepper to taste.
- Serve in bowls and garnish with chopped fresh parsley.
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