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Creamy Slow Cooker Clam Chowder with Bacon – Easy Homemade Recipe

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This creamy slow cooker clam chowder with bacon is incredibly easy to make, with just 15 minutes of prep. The slow cooker does all the work, delivering a velvety, smoky, and briny chowder that tastes like it simmered all day.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 4 medium potatoes)
  • 3 cans (6.5 ounces each) chopped clams, drained but reserve the juice
  • 2 cans (8 ounces each) clam juice
  • 2 cups chicken broth (low sodium)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup half-and-half (or heavy cream)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • Fresh parsley, chopped (about 2 tablespoons)
  • Extra cooked bacon, crumbled
  • Oyster crackers or crusty bread, for serving

Instructions

  1. Cook the bacon. Place the chopped bacon in a large skillet over medium heat. Cook for about 6-8 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics. Add the diced onion to the skillet with the bacon fat. Cook over medium heat for about 4-5 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape the bottom of the pan to get all those browned bits.
  3. Layer everything in the slow cooker. Add the diced potatoes to the bottom of your slow cooker. Top with the cooked onion and garlic mixture. Pour in the reserved clam juice from the cans, the additional bottled clam juice, and the chicken broth. Add the dried thyme, smoked paprika, black pepper, and the bay leaf. Stir gently to combine. Do not add the clams yet.
  4. Cook on low. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chowder is ready when the potatoes are fork-tender.
  5. Make the thickening paste. About 30 minutes before serving, make a beurre manié. In a small bowl, mash together the softened butter and flour with a fork until it forms a smooth paste.
  6. Add the clams and cream. Stir the beurre manié into the chowder until it’s fully incorporated. Then add the half-and-half and the drained chopped clams. Stir gently. Let it cook for another 20-30 minutes on low until the chowder has thickened slightly and the clams are heated through. Don’t let it boil after adding the cream.
  7. Season and serve. Remove the bay leaf. Taste the chowder and adjust seasoning. Ladle into bowls and top with the reserved crispy bacon, fresh parsley, and a crack of black pepper. Serve with oyster crackers or crusty bread.

Notes

For best results, add dairy at the end to prevent curdling. The chowder thickens as it sits; if too thick, add a splash of milk or clam juice. This chowder tastes even better the next day. If using fresh clams, add them in the last 30 minutes of cooking.

Nutrition

Keywords: clam chowder, slow cooker, bacon, creamy, comfort food, seafood, easy, homemade

Find it online: https://yumbelle.com/creamy-slow-cooker-clam-chowder-with-bacon-easy-homemade-recipe/