Slow Cooker Rhode Island Clam Chowder Recipe

Name: Slow Cooker Rhode Island Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thick slices of lean bacon, finely chopped; 4 tablespoons unsalted butter, at room temperature; 2 large celery ribs, sliced crosswise 1/4 inch thick; 1 large onion, coarsely chopped; 1 green bell pepper, coarsely chopped; 2 cups clam broth; 1 quart water; 2 bay leaves; 2 thyme sprigs; 3 dozen cherrystone clams, scrubbed; 1 1/4 pounds red-skinned potatoes, scrubbed and cut into 1-inch cubes; 1/4 cup all-purpose flour; 3 tablespoons chopped parsley; Freshly ground black pepper

Servings: persons

2 thick slices of lean bacon, finely chopped
4 tablespoons unsalted butter, at room temperature
2 large celery ribs, sliced crosswise 1/4 inch thick
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 cups clam broth
1 quart water
2 bay leaves
2 thyme sprigs
3 dozen cherrystone clams, scrubbed
1 1/4 pounds red-skinned potatoes, scrubbed and cut into 1-inch cubes
1/4 cup all-purpose flour
3 tablespoons chopped parsley
Freshly ground black pepper

1
In a large skillet, cook the bacon over moderate heat until golden brown, about 4 minutes.
2
Add 2 tablespoons of the butter and when it melts, add the celery, onion and green pepper and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes.
3
Add the clam broth and bring to a boil.
4
Transfer the mixture to a slow cooker.
5
Add the water, bay leaves, thyme sprigs and clams.
6
Cover and cook on high for 4 hours, stirring a few times.
7
Transfer the clams to a large bowl.
8
Discard the bay leaves and thyme sprigs and any clams that haven't opened.
9
Add the potatoes to the broth.
10
Cover and cook on high for 45 minutes, until the potatoes are tender.
11
Meanwhile, remove the clams from their shells and coarsely chop the meat.
12
In a small heatproof bowl, blend the remaining 2 tablespoons of butter with the flour to make a paste, then gradually whisk in 1 cup of the hot broth.
13
Whisk the mixture into the chowder.
14
Cover and cook, whisking a few times, until the chowder has thickened, about 15 minutes.
15
Add the clams to the chowder, stir in the parsley and season with black pepper.
16
Ladle into bowls and serve.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 thick slices of lean bacon, finely chopped, 4 tablespoons unsalted butter, at room temperature, 2 large celery ribs, sliced crosswise 1/4 inch thick, 1 large onion, coarsely chopped, and more.

Yes, Slow Cooker Rhode Island Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Rhode Island Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions