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Crock Pot Clam Chowder Recipe
Who knew that a Crock Pot Clam Chowder Recipe could be so easy!?!
Prep Time
5
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
5
minutes
mins
Course:
Entree
Cuisine:
American
Keyword:
crockpot, easy, Slow Cooker, soup, soups
Servings:
6
Author:
The Frugal Girls
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
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!