Go Back

Slow Cooker Clam Chowder

Course Slow Cooker
Cuisine American
Author Marty's Musings


  • 2 6.5 oz. cans minced clams
  • 1 3/4 cups water
  • 1 tsp worcestership sauce
  • 1 onion chopped
  • 3 small carrots chopped
  • 2 large potatoes peeled and diced
  • 6 slices of cooked bacon chopped
  • 1/2 tsp salt
  • 1/4 cup all purpose flour
  • 2 12- oz cans evaporated milk


  • Pour drained clam liquid into measuring cup and add enough water to make 1 cup total. Pour into slow cooker.
  • Add 1 3/4 cup water, onion, carrots, potatoes, bacon and salt to slow cooker.
  • Cover and cook on high for 3 hours or on low for 6 hours or until potatoes are soft.
  • Combine flour and 1/2 cup of evaporated milk and mix well with a whisk to dissolve lumps.
  • Add to slow cooker along with reserved clams and remaining milk.
  • Stir, cover and cook on high 30 minutes more or until reaching desired consistency.


If you like bacon, add more. If you're health conscious leave it off! I used turkey bacon.
You can always substitute half and half or milk for the evaporated milk, which changes the thickness slightly.
I refrigerate the clams until needed.
You could also use diced turnips in place of potatoes to make this less carb heavy!