Quick and Easy Clam Chowder Recipe

Cook Time: 480 minutes

Clam Chowder in a Slow Cooker

This creamy clam chowder is a perfect dish for any occasion. Let your slow cooker do all the work for you with this easy and hearty recipe. With just a few ingredients, youll have a delicious and comforting meal ready to serve in hours.

Ingredients

• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can New England clam chowder
• 2 (6.5 ounce) cans minced clams
• 1 quart half-and-half cream
• 1 pint heavy whipping cream

Directions

Step 1: Begin by opening all of the canned soups cream of celery, cream of potato, and New England clam chowder. Pour them into your slow cooker.

Step 2: Add both cans of minced clams (one undrained and the other drained) into the slow cooker along with the soup mixture.

Step 3: Next, pour in the quart of half-and-half cream followed by the pint of heavy whipping cream. Stir everything together until it is evenly mixed.

Step 4: Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours. Make sure to stir occasionally, if desired, to help combine the flavors.

Step 5: Once done, the chowder will be thick and creamy, ready to serve! Enjoy it with some crusty bread or crackers for the ultimate comfort meal.

Nutrition Facts (per serving)

• Calories: 425
• Fat: 33g
• Carbohydrates: 18g
• Protein: 16g

Nutrition Breakdown

Nutrition Component	Amount	% Daily Value
Total Fat	33g	42%
Saturated Fat	19g	95%
Cholesterol	134mg	45%
Sodium	740mg	32%
Total Carbohydrate	18g	6%
Dietary Fiber	1g	3%
Total Sugars	3g	-
Protein	16g	32%
Vitamin C	11mg	12%
Calcium	217mg	17%
Iron	11mg	63%
Potassium	533mg	11%

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Important: If you are following a medically restrictive diet, consult your doctor or a registered dietitian before preparing this recipe.

Author: Deena

History of Clam Chowder

Clam chowder, a creamy soup often made with clams, potatoes, onions, and celery, has a long and storied history. The dish is most famously associated with New England, where it became popular in the 18th century. Early versions were more basic, consisting of just clams and salted pork, but the recipe evolved over time. By the 19th century, the rich, creamy version with milk or cream became the iconic New England clam chowder we know today. The dish gained widespread popularity after being served in seafood restaurants, especially in Boston, where it became a staple of the local cuisine.

Regional Variations

While New England clam chowder is the most famous, there are several regional variations. The "Manhattan" version, for instance, swaps the creamy base for a tomato-based one, making it a stark contrast in both flavor and appearance. Another variation, found in Rhode Island, uses a clear broth instead of cream, focusing on the pure flavor of the clams. Despite these variations, the New England-style clam chowder remains the most beloved and widely recognized version, with its creamy texture and hearty ingredients.

Difference from Similar Dishes

Clam chowder stands apart from other seafood soups primarily due to its rich, creamy base. Unlike a seafood bisque, which often includes a pureed shellfish stock, clam chowder retains chunks of clams and vegetables, giving it a more substantial texture. The use of dairywhether in the form of milk, half-and-half, or heavy creamalso sets clam chowder apart from lighter, broth-based seafood soups like fish chowder or clam broth. The distinctive taste of the clams combined with the creaminess is the hallmark of the dish, making it a comforting and hearty choice for seafood lovers.

Where is Clam Chowder Typically Served?

Clam chowder is most commonly served in seafood restaurants, especially along the New England coast. It is often a starter at many American restaurants, particularly those that focus on seafood. The soup is also a popular choice for special occasions like New Years Eve and is frequently enjoyed in colder months. You can also find it in the homes of New England families, where it is a beloved tradition passed down through generations. Many people enjoy clam chowder served with oyster crackers or a slice of fresh sourdough bread, perfect for dipping into the creamy soup.

Fun Facts About Clam Chowder

• The official state soup of Maine and Rhode Island is clam chowder.
• The first recorded clam chowder recipe was published in 1836 in the Boston Cooking School Cook Book by Fannie Farmer.
• While clam chowder is most popular in the U.S., it also has a version in Canada, particularly in the maritime provinces.
• Some chefs add ingredients like bacon, sherry, or even a splash of brandy to enhance the flavor of the chowder.
• Clam chowder is sometimes served in a hollowed-out bread bowl, which adds an extra level of flavor and presentation.

This Quick and Easy Clam Chowder recipe is a perfect introduction to the classic dish. With minimal prep time and simple ingredients, it captures the essence of this creamy seafood soup while being incredibly easy to make. Whether you're new to cooking or just craving a quick version of the dish, this recipe will surely satisfy your appetite for something hearty and comforting!

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