Crockpot Clam Chowder with Whole Clams and Garlic Croutons

Crockpot Clam Chowder with Whole Clams and Garlic Croutons


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Clam chowder is a classic, and making it in the crockpot will make your dinner a whole lot easier! Serve this clam chowder in a homemade bread bowl if you want to make it even more special.

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Time needed

15 min preparation + 4 hour cooking

Serving Size / Yield

6-8 servings


  • 3 lbs. fresh clams
  • 1/2 lb. bacon, diced
  • 1 C. onion, chopped
  • 6 potatoes, peeled and cubed
  • 3 C. fish stock
  • 3 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 C. whole milk
  • 4 Tbs. cornstarch
  • parsley for garnish
  • 1 loaf French bread, cubed
  • minced garlic
  • salt and pepper, to taste

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Cook bacon in the microwave to desired doneness. Drain and place into the bottom of a crockpot with the whole washed clams.

Add ingredients through the 1/2 tsp. of pepper. Cover and cook for 3 hours or until potatoes and onions are tender. After 3 hours of cooking, use a spoon to move everything to one half of the crockpot. Add the cornstarch to the other half and slowly pour in milk while whisking to thicken. Stir well and cook for an additional hour. Keep warm while preparing croutons.

Heat a large skillet over high heat with a bit of olive oil. Add the garlic and the bread. Toss well, adding any oil as necessary. Remove from heat and toss with salt and pepper to taste.

Garnish finished chowder with croutons just prior to serving.

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