The Heart of the Chowder: Clams

• 4 (10-ounce) cans of chopped clams, undrained: Canned chopped clams are the workhorse of this crock pot recipe, offering convenience and consistent flavor. Using canned clams, undrained, is crucial as the clam juice is packed with briny, seafood flavor that forms the foundation of the chowder. Look for good quality canned clams packed in juice, not water, for a richer taste. Brands like Bar Harbor or Bumble Bee offer reliable options.

  • Fresh Clams (Optional, with adjustments): For a truly authentic and deeply flavored chowder, you can use fresh clams, but this requires extra preparation. About 2-3 pounds of fresh clams in the shell (such as littleneck or cherrystone clams) will be needed. You’ll need to scrub and purge them of sand, then steam them open separately. Reserve the clam broth from steaming, and chop the clam meat coarsely before adding to the crock pot in the last hour of cooking. Note: Using only fresh clams might result in a less “creamy” texture compared to using canned clams which release more of their juices during processing. A combination of canned and fresh can be the best of both worlds for flavor and texture.

The Creamy Base and Flavor Foundation:

• 4 slices bacon, diced: Bacon is the unsung hero of New England Clam Chowder, adding a smoky depth and savory richness that elevates the entire dish. Use thick-cut bacon for a meatier texture and more intense flavor. Applewood smoked bacon or hickory smoked bacon are excellent choices, but regular bacon will also work wonderfully. Cooking the bacon before adding it to the crock pot renders out the fat and crisps it up slightly, preventing it from becoming soggy during the slow cooking process.

  • Pancetta or Salt Pork (Alternatives): For a slightly different flavor profile, you can substitute pancetta or salt pork for bacon. Pancetta offers a milder, sweeter pork flavor, while salt pork provides a more intensely salty and fatty base. Render and crisp these in the same way as bacon before adding to the crock pot.

• 1 large onion, chopped: Onion provides aromatic sweetness and savory depth to the chowder base. Yellow or white onions work best; avoid red onions as their flavor is too pungent for this dish. Chop the onion into small, even pieces so they cook through and soften properly in the crock pot.
• 2 stalks celery, chopped: Celery adds a subtle vegetal sweetness and a hint of peppery flavor that complements the richness of the chowder. It also contributes a pleasant textural element. Chop the celery into small, even pieces similar in size to the onion.
• 4 tablespoons butter: Butter is essential for richness and flavor. It’s used to sauté the vegetables and adds a luxurious mouthfeel to the chowder. Unsalted butter is recommended so you can control the overall saltiness of the dish.
• 1/4 cup all-purpose flour: Flour acts as a thickening agent, creating the classic creamy texture of New England Clam Chowder. It’s crucial to cook the flour with the butter to create a roux before adding the liquid, which prevents lumps and ensures a smooth, velvety sauce.

  • Gluten-Free Options: For a gluten-free version, you can use a gluten-free all-purpose flour blend or cornstarch as a thickener. If using cornstarch, whisk it with a little cold milk or water to create a slurry before adding it to the crock pot in the last 30 minutes of cooking.

• 4 cups milk: Milk forms the liquid base of the chowder, contributing to its creamy texture. Whole milk will result in the richest and creamiest chowder, but 2% milk can also be used for a slightly lighter version. Avoid skim milk as it will lack the necessary richness and body.

  • Half-and-Half or Heavy Cream (For extra richness): For an even more decadent and luxurious chowder, you can substitute 1-2 cups of milk with half-and-half or heavy cream. This will significantly increase the richness and creaminess of the chowder. Add these in the last hour of cooking to prevent them from curdling during prolonged slow cooking.

• 2 cups chicken broth: Chicken broth adds another layer of savory flavor and liquid to the chowder. Low-sodium chicken broth is recommended to control the saltiness. Seafood broth or vegetable broth can also be used for subtle variations in flavor.

Hearty Vegetables and Seasoning:

• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed: Yukon Gold potatoes are the ideal choice for clam chowder due to their creamy texture and slightly sweet flavor. They hold their shape well during slow cooking and don’t become mushy. Peel the potatoes and cut them into ¾-inch to 1-inch cubes.

  • Russet Potatoes (Alternative): Russet potatoes can be used as an alternative, but they tend to be starchier and may break down slightly more during cooking. If using russet potatoes, consider cutting them into larger cubes and be mindful not to overcook them.

• 1 teaspoon dried thyme: Thyme adds a subtle earthy and herbaceous note that beautifully complements the seafood and creamy flavors of the chowder. Dried thyme is convenient for crock pot cooking, but fresh thyme sprigs can also be used. If using fresh thyme, add a few sprigs to the crock pot at the beginning of cooking and remove them before serving.
• 1/2 teaspoon salt, or to taste: Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with ½ teaspoon and adjust to taste at the end of cooking. Keep in mind that canned clams and bacon can be salty, so taste carefully before adding more salt.
• 1/4 teaspoon black pepper, or to taste: Black pepper adds a touch of warmth and spice. Freshly ground black pepper is recommended for the best flavor.
• Optional Garnishes: Fresh parsley, oyster crackers, hot sauce, lemon wedges. Garnishes add visual appeal and allow for customization of flavor.