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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow Cooker Clam Chowder Recipe

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This recipe for Slow Cooker Clam Chowder, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yolanda Johnson


1 onion diced
3 russet potatoes about 1 1/2 lbs peeled, diced
3 cans chopped clams 6.5 ounces each
8 ounces clam juice
1/2 teaspoon dried thyme
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup half and half
1 cup whole or 2% milk
2 bacon slices chopped
Oyster or saltine crackers as needed


In the pot of a slow cooker, add diced onions and potatoes.
Add 2 full cans of clams with juice and 1 can without clam juice.
Discard remaining juice or save for another purpose.
Add 1 bottle clam juice, thyme, salt and pepper to the slow cooker. Stir together.
Cover pot and cook on high for 4 hours.

After the 4 hours:
In a medium saucepan over medium-low heat, melt butter. Add in flour. Stir; mixture will be thick. Slowly add milk and the half and half. Stir and continue to cook over medium heat until thickened.
Add mixture to slow cooker. Stir and cook on low for another 30 minutes.
Ladle into bowls. Top with bacon. Serve with oyster or saltine crackers.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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