I love to share recipes that I believe are solid, have passed the test of time and tweakable if needed. This Crockpot Clam Chowder recipe is all that and more and it’s a recipe I reach for, specifically during the Lenten season. Even though our parish has the ‘best fried fish in the county,’ this soup is the perfect fill-in or addition to a fish sandwich.
I first tasted this recipe on a retreat. Remember Roni’s Chicken Tetrazzini Casserole? Well, same retreat different year. My cousin Mary was famous for this soup and with some retreat years falling during the Lenten season, Crockpot Clam Chowder was perfect. After months of preparations, the women working the retreat shared a meal before the weekend got underway. It was this meal that I first tasted this soup. Thank you, Mary!
New England clam chowder dates back to the mid-1830’s and gained popularity in the later half of that century. The basic ingredients for the chowder are; milk or cream, potatoes, onions, and bacon or salt pork. Salt pork is just pork cured in salt. As you can see in the picture above, this updated and easy recipe uses canned soups and does not include bacon or salt pork. Although I do think adding a little bacon on top would be delicious.
If you are concerned about the fat content or the salt, you can substitute low salt canned soup and low fat 1/2 & 1/2. I do not use margarine and would recommend staying with butter and using a salt-free butter if necessary.
In the recipe, I mention using two cans of minced clams. The clam juice is used so I suggest separating the clam juice and gradually adding the juice from the second can so you can decide on thickness. If you use the juice from both cans, the soup will be thinner and you might need to add more crackers or croutons and that’s o. That’s ok.
New England clam chowder is served with oyster crackers but there’s nothing like croutons made with homemade bread. Actually, croutons are easy to make and who doesn’t have stale bread in their house? Just melt some butter in a skillet and add small chunks of bread. Keep turning until brown. YUM!
I’ve added this picture of my friend Sue pouring the clam chowder into a bowl to show the thickness of the soup. If you like a heartier soup you can add a peeled and chopped potato to the crockpot. It’s just that easy.
Well, thanks so much for checking out this post. This is a great soup for anytime of year and is a real keeper. Do you like to make soup in a slow cooker? What’s your favorite? Please consider pinning the photo below.
Thanks so much for stopping by, Rose
- 3 cans of cream of potato soup
- 2 cans of New England clam chowder
- 1 can minced clams (I usually use 2)
- 1 qt half and half
- 1 stick butter
- 1 medium onion diced
- Potato (optional)
- Melt the butter and saute the diced onions in the butter for about 5 minutes.
- Drain the minced clams and save the juice. If using 2 cans of clams separate the juice.
- Add the clams to the butter and diced onions and saute for 15 minutes.
- Place the cans of soup, clams, butter, onions, ½ & ½ and clam juice in the crockpot.
- Add the diced potato if using.
- Gradually add the clam juice to preferred thickness.
- Simmer on low for 3 or more hours.