Crock pot Clam Chowder



  • 3 large celery stalks, chopped
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 4 potatoes, peeled and cut into 1/2 inch chunks
  • 1- 8 oz can chopped clams, drained
  • 1 cup clam juice
  • 1 tsp. fresh thyme
  • 1/4 tsp. pepper
  • 1 quart half-and-half cream
  • 2 T. fresh parsley, chopped
  • 2 T. butter
  • Sourdough Bread Bowls for serving, optional


Sauté celery, onions, and garlic with butter in a skillet.  Add all remaining ingredients to crock-pot and pour in the sautéed mixture. Stir ingredients to blend and cook on low for 6 to 8 hours.
This great homemade clam chowder is made best with fresh clams rather than canned, however, for those people who do not have easy access to clams; this recipe uses canned ones and a lot of celery, as well.

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