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The Spruce Eats / Katarina Zunic
Nutritional Guidelines (per serving) | |
---|---|
434 | Calories |
25g | Fat |
23g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 434 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 12g | 62% |
Cholesterol 101mg | 34% |
Sodium 2125mg | 92% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 5% |
Protein 29g | |
Calcium 188mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This easy and great-tasting clam chowder cooks in the crockpot in just 4 hours. Made with potatoes, milk, bacon (or salt pork), and canned minced clams, our thick and creamy recipe is satisfying and full of flavor. Clams are a great source of protein at a relatively low caloric cost, as 100 g has 150 calories but 25 grams of protein (one egg has 6 grams), plus several vitamins and minerals.
We use bottled clam juice as the cooking liquid, but water or chicken stock may be used instead. If you use salted or low-sodium chicken broth, go easy on the salt, taste halfway and once the chowder is done add more if needed.Â
This creamy soup is a great lunch or dinner on a cold day, and because it's made in the crockpot, it can be transported easily to potlucks. Serve with oyster crackers, saltines, or French bread.
Ingredients
- 6 ounces salt pork (or bacon, diced)
- 1 onion (chopped)
- 4 (6 1/2-ounce) cans minced clams (with juice)
- 6 to 8 medium potatoes (peeled and cubed)
- 3 cups water (low-sodium chicken broth or clam juice)
- 2 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon pepper
- 4 cups half and half cream (or whole milk, divided)
- 4 tablespoons cornstarch
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Katarina Zunic -
If necessary, chop or slice the clams into bite-sized pieces.
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In a skillet, fry the ham or diced bacon and onion until golden brown. Drain and set aside. Alternately, if you have a crockpot that has a sauté feature, fry the bacon right in the crockpot, then drain some of the fat.
The Spruce Eats / Katarina Zunic -
Add the pork or bacon and onion to the slow cooker; add the clams and mix well.
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Add the cubed potatoes and the water, low-sodium chicken broth, or clam juice. Add 1 teaspoon of salt and the freshly ground black pepper.
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Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender.
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As the crockpot mixture completes 3 hours of cooking, combine 1 cup of milk or half-and-half with the cornstarch.
The Spruce Eats / Katarina Zunic -
Add the cornstarch mixture and the remaining 3 cups of milk or half-and-half to the slow cooker and stir to blend. Taste and adjust the seasonings, adding more salt, if needed. Let the dairy mixture heat up.
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Top each bowl of chowder with a sprinkling of chopped fresh parsley.
The Spruce Eats / Katarina Zunic
Variations and Substitutions
You can add one or more of the following ingredients or use one of our suggested substitutions for different and equally delicious clam chowders:
- For extra crunch and texture add 1/2 cup of chopped celery to the skillet along with the onions.
- Add a teaspoon of chopped fresh garlic when the onions and bacon are browned and cook for about 1 more minute.Â
- Use diced lean ham instead of pork or bacon to cut down on calories and sodium.
- For a richer chowder, use only half-and-half instead of milk.
- Fry a few extra strips of bacon, refrigerate while the chowder cooks, and crumble them when cold so you can use them as a garnish to top the finished chowder.
- Use sliced green onion tops, shredded mild cheese, or chopped chives to garnish each serving.
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