• Prep Time: 15 mins
  • Cooking Time: 4 hrs 15 mins
  • Serves: 8

Homemade Clam Chowder

  • Recipe Submitted by on

 Ingredients List

  • 6 slices Thick Cut Smoky Bacon, chopped
  • 3 Tbsp Butter, unsalted
  • 1 med Onion, diced
  • 1 rib Celery, diced
  • 1 1/2 lbs Potatoes, peeled & cubed
  • 3 (6.5 oz) cans Clams, with juice
  • 1/4 tsp Thyme Leaves, dried (not ground)
  • 2 lg cloves Garlic, pressed
  • 1 1/4 tsp Kosher Salt (or 3/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 cup Low Sodium Chicken Broth (or water, or clam juice)
  • 1 1/2 cups Half and Half
  • 1 1/2 Tbsp Corn or Potato Starch
  • Garnish:
  • 2 Tbsp Chives, Half and Half
  • 2 Tbsp Parsley, chopped
  • Oyster Crackers


Cook bacon and set on a paper towel to drain. Set aside.

In the same pan, remove all but 2 tsp of the bacon fat. Add the butter to the pan, along with the onion and celery. Cook over med heat, stirring occasionally, until softened.

Meanwhile, add the potatoes, clams and their juice, thyme, garlic, salt, pepper, and broth to a slow cooker that is 4 qt size or larger.

Add the cooked onion/celery mixture to the crock.

Add 3/4 of the cooked bacon, reserving the other 1/4 for garnish.

Cook on Low for 3 hours, or until the potatoes are tender.

Whisk together the corn starch and half and half. Add to the slow cooker and stir. Turn heat to High and cook for about 20 minutes, stirring once halfway through cook time.

Serve garnished with reserved bacon and chives, oyster crackers, or parsley.

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