Crockpot Clam Chowder

This is an easy and great-tasting clam chowder for the slow cooker, made with potatoes and milk, a little bacon or salt pork, and canned minced clams. Cornstarch makes the chowder thick and satisfying.
Prep Time: 25 minutes
Cook Time: 240 minutes
Total Time: 265 minutes
Yield: Serves 8Ingredients

  • 4 (6 1/2 oz.) cans minced clams with juice
  • 1/2 lb. salt pork or bacon, diced
  • 1 cup chopped onion
  • 6 to 8 medium potatoes, peeled and cubed
  • 3 cups water
  • 3 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cups half and half cream or milk
  • 3 to 4 tbsp. cornstarch
  • chopped fresh parsley, for garnish


  1. Cut clams into bite-sized pieces if necessary.
    In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams.
  2. Add all remaining ingredients, except milk, cornstarch, and parsley.
  3. Cover and cook on high 3 to 4 hours or until vegetables are tender.
  4. During the last hour of cooking, combine 1 cup of milk or cream with the cornstarch. Add cornstarch mixture and the remaining milk or cream and stir well; heat through.
  5. Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

    Crockpot Clam Chowder
    Crockpot Clam Chowder
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