Big Bubba's Crock Pot Clam Chowder

Dive into creamy, coastal comfort with Big Bubba's Crock Pot Clam Chowder, the ultimate slow-cooker recipe for hearty seafood lovers. Brimming with tender clams, diced potatoes, and a medley of fresh vegetables, this chowder gets its rich, velvety texture from heavy cream and a buttery roux. Infused with aromatic herbs like thyme and a touch of garlic, each spoonful delivers a savory, satisfying bite. Perfectly slow-cooked for deep, developed flavors, this clam chowder is an ideal make-ahead meal for cozy family dinners or entertaining guests. Top it off with crisp bacon crumbles, freshly chopped parsley, or classic oyster crackers for an irresistible finish. Enjoy a taste of New England's finest, right from the comfort of your kitchen!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 4 6.5-ounce cans, including juice Canned clams
• 4 medium, diced Potatoes
• 1 large, finely chopped Onion
• 3 stalks, finely chopped Celery
• 2 medium, finely diced Carrots
• 3 cloves, minced Garlic
• 2 cups Chicken broth
• 2 cups Heavy cream
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1 teaspoon, or to taste Salt
• 0.5 teaspoon, or to taste Black pepper
• 0.5 teaspoon, dried Thyme
• 1 whole Bay leaf
• 2 tablespoons, chopped (optional for garnish) Fresh parsley
• 4 slices, cooked crisp and crumbled (optional) Bacon
• 1 cup (optional for serving) Oyster crackers

Directions

Step 1

1. In a large skillet, melt the butter over medium heat and stir in the flour to make a roux. Cook for about 1-2 minutes until the mixture is golden, then set aside.

Step 2

2. Prep the slow cooker by layering the diced potatoes, chopped onion, celery, and carrots in the bottom. Sprinkle the garlic over the vegetables.

Step 3

3. Drain the clams, reserving their juice. Add the juice from the clams, chicken broth, thyme, bay leaf, salt, and pepper to the slow cooker. Stir gently to combine.

Step 4

4. Place the lid on the slow cooker and cook on Low for 6-7 hours or High for 3-4 hours, until the potatoes are tender.

Step 5

5. About 30 minutes before serving, stir in the heavy cream and the roux (butter/flour mixture) to thicken the chowder. Mix thoroughly to avoid lumps.

Step 6

6. Gently stir in the clams and continue to cook on Low for an additional 20-30 minutes, or until warmed through. Remove the bay leaf before serving.

Step 7

7. Ladle the chowder into bowls and garnish with fresh parsley and crumbled bacon if desired. Serve with oyster crackers on the side for a classic touch.

Nutrition Facts

Serving size	(2861.2g)

Amount per serving	% Daily Value*
Calories	3728.2

Total Fat 186.3g	0%
Saturated Fat 102.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 791.4mg	0%
Sodium 5272.8mg	0%
Total Carbohydrate 284.4g	0%
Dietary Fiber 24.1g	0%
Total Sugars 21.3g
Protein 183.1g	0%

Vitamin D 5.1IU	0%
Calcium 642.9mg	0%
Iron 29.4mg	0%
Potassium 5878.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 20.7%

Carbs: 32.1%