This Slow Cooker Clam Chowder is creamy, comforting, and simple enough for a busy weeknight. Tender potatoes, sweet onion, and briny clams simmer together in a rich broth that feels classic without being overly heavy.
Clam Chowder was always a favorite of my dad's, and I remember sitting at the table watching him crumble oyster crackers into his bowl. I did the same thing, loving how they softened in the creamy broth, and this version - from my friend and fellow blogger Sarah Olson's Magical Slow Cooker Cookbook - brings that same cozy comfort right back to my kitchen.
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Why You'll Love Slow Cooker Clam Chowder
Set-and-Forget: everything cooks gently in the slow cooker, making this an easy weeknight comfort meal.
Creamy Texture: blending part of the potatoes gives this creamy clam chowder body without making it overly thick.
Classic Flavor: onion, thyme, and tender clams create that familiar New England clam chowder taste.
Key Ingredients for Creamy Clam Chowder
See the recipe card below for a full list of ingredients and instructions.
- White potatoes: small diced potatoes can cook down beautifully and help thicken the soup when blended.
- Onion: adds a gentle savory base that makes this crockpot clam chowder tastes traditional.
- Minced clams: the star of this clam chowder recipe.
- Full-fat cream cheese: melts into the broth for a smooth, rich finish without needing heavy cream.
- Chicken broth: forms the base of this crockpot seafood soup and keeps it flavorful.
- Fresh thyme: a subtle herb note that compliments the clams.
Ingredient Substitutions
- Use russet potatoes instead of white potatoes.
- Swap fresh steamed clams for canned minced clams.
- Replace fresh thyme with ½ teaspoon dried thyme if. needed.
Variations on Slow Cooker Clam Chowder with Potatoes
Bacon Boost: cook chopped bacon separately and stir it in at the end for a smoky finish.
Extra clam flavor: stir in up to ½ cup reserved clam juice just before serving for a deeper seafood taste.
Chunky style: skip blending and leave all the potatoes whole for a heartier texture.
Tips for the Best Crockpot Clam Chowder
- Dice evenly: keep potato pieces small and uniform so they cook evenly and blend smooth.
- Blend carefully: if using a standard blender, secure the lid and cover with a towel. An immersion blender works beautifully right in the slow cooker.
- Add clams last: stir clams in at the end and keep the soup on warm. This keeps them tender and prevents overcooking.
How to Store and Reheat
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can microwave in 30 second intervals, stirring between each, until warmed through.
Serve With
Serve this Slow Cooker Clam Chowder with a slice of crusty bread or alongside one of my homemade quick dinner rolls for dipping. It pairs beautifully with a crisp salad like Strawberry Spinach Salad for contrast.
More Soup Recipes You'll Love
If you enjoy this creamy clam chowder, you'll want to try my Chipotle Corn Chowder, Slow Cooker Split Pea Soup, Broccoli Dal, or Pumpkin Sage Soup.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Slow Cooker Clam Chowder
Equipment
- Immersion blender , or High speed blender
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Ingredients
- 32 ounces chicken broth
- 2 tablespoons cornstarch
- 1 cup diced onion
- 5 cups peeled and diced white potatoes
- ½ tablespoon fresh thyme
- 8 ounces cream cheese cut into chunks
- 13 ounces minced clams drained OR 1 lb fresh steamed clams
- Salt and Pepper to taste
- Oyster Crackers Paprika, and fresh thyme leaves for serving
Instructions
- Combine the chicken broth and cornstartch in a 6-quart slow cooker until smooth. Add the potatoes, thyme, salt and pepper. Cover and cook on LOW for 8 hours without removing the lid during cooking time.
- Add cream cheese and stir until melted. Add ½ of the potato mixture and broth to blender (secure lid well and cover with towel to prevent burning or explosions!) Pulse until smooth. Add this mixture back to the slow cooker. Add clams and stir. Keep on warm until ready to serve. Serve with Oyster crackers, sprinkles of paprika and fresh thyme leaves.
Nora says
Sounds awesome! I love clam chowder, but I've never tried making it myself!
Christie Daruwalla says
Love the idea of making clam chowder in the slow cooker.
Carrie R says
I love clam chowder, but you are right about the canned stuff- nowhere near as good as homemade! I am going to have to give this recipe a go. I am always up for trying out a new slow cooker soup recipe. 🙂
Rachael says
I think I'll be needing this cookbook! that chowder looks so great!
Sarah Olson says
Hi Shelby! The clam chowder is one of my favorites! Thank you for reviewing my book! 🙂
Renee Paj says
I'll have to give this recipe a try too! So far I've loved everything I've made from this cookbook!
Sheena @ Hot Eats and Cool Reads says
Loved this cookbook!! The chowder looks and sounds amazing! I will have to try it!
Life Tastes Good says
I'm amazed at all the things she does in a slow cooker! It truly is magical! Your soup looks and sounds delish, Shelby 🙂 Thanks for sharing