Crock Pot Clam Chowder
This is the rich and creamy Crock Pot Clam Chowder sensation you've been dreaming of. It's your favorite gourmet, restaurant-style New England clam chowder made easy! Just toss your ingredients in your crock pot, and walk away! Yep... your slow cooker will do the work for you tonight!
Servings: 6
Ingredients
- 13 oz. Minced Clams in Clam Juice (2 cans, 6.5 oz. each)
- 12 oz. Evaporated Milk (1 can)
- 21 oz. Campbell’s Cream of Potato Soup (2 cans, 10.5 oz. each)
- 10.5 oz. Campbell’s Cream of Celery Soup (1 can)
- 1 tbsp. Butter melted
- ¼ tsp. Pepper
- 1 Bay Leaf
- 1 Tbsp. Fresh chopped Parsley for Garnish
- 6 slices Chopped Bacon (cooked until crispy) for Garnish
Instructions
- Gather your ingredients.
- Spray Crockpot with Non-stick Cooking Spray
- Drain Clam Juice from cans of Clams, and pour into large bowl. (Set clams aside in refrigerator.)
- In large bowl, combine Clam Juice, Evaporated Milk, Cream of Potato Soups, Cream of Celery Soup, melted Butter, and Pepper.
- Stir well, and transfer mixture into Crockpot.
- Add Bay Leaf into soup mixture, and cover Crockpot with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- After 1.5 hours on HIGH or 3.5 hours on LOW, add in clams and stir well, then cover for the last 30 minutes of cooking.
- Remove Bay Leaf prior to serving, top with Parsley and chopped Bacon and ENJOY!
Notes
- How To Keep Clams Tender: The key to keeping clams tender for clam chowder is to not overcook them. That's why we'll add the clams in for the last 30 minutes of cooking, to ensure they don't get overdone. Nobody likes a rubbery clam. :)
- How To Double: To double this crockpot clam chowder recipe, you'll need at least an 8 quart slow cooker to get the job done.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
