So last year I did some serious research when planning our summer vacation and was pretty close to pushing go on a trip to Maine before we ended up deciding on Alabama instead. But the Maine vacation remains on the someday list and in fact is high on MY list for many reasons. One of which is food. Okay to be honest I pretty much plan any of our trips around possible eating destinations or local cuisine to try, but the fresh seafood of any of the coasts is pretty enticing for this landlocked Kansas girl. And some good authentic Maine clam chowder? It’s totally on my bucket list.
Given the lack of fresh seafood options around here I’d never even attempted to make one of these chowders on my own. I figured I just didn’t know enough to make a good one and if I wasn’t going to do it “right” I guess I figured I shouldn’t even try.
But then one day a got an e-mail from Paul about his clam chowder recipe and I promptly emailed him back asking if he would be willing to share. And being the nice guy that Paul is (I’m assuming he must be, I’ve never met him in person, but he did share his recipe!), he sent it right back to me.
I did end up changing up his recipe just a bit because I wanted to make this slow cooker friendly, which mostly means swapping out the milk for some broth to allow it to slow cook all day then adding fresh cream at the end. I had no idea you could get canned clams and oysters and while I’m sure fresh is better these were a pretty good option for those of us who don’t have the salt water nearby. I loved this chowder and would happily make it again, although I’ve still got to admit that a trip to New England for the real thing is still high on the list.
Slow Cooker Clam Chowder
- 1 ½ pounds red potatoes
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup flour
- 3 cups vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- 10 oz can whole baby clams
- 8 oz can Whole Oysters
- 1 cup heavy cream
- salt & pepper to taste
- Wash and dice potatoes (I like to leave the skin on and also cut mine into larger chunks)
- Add potatoes, onions and celery to slow cooker and toss with flour to coat
- Slowly stir in vegetable broth then add garlic powder, thyme and dill
- Cover and cook on high for 2-3 hours or low for 4-6 or until potatoes are tender
- Stir in entire can of clams and oysters along with heavy cream
- Cover and heat for another 15 minutes or so on high
- Add salt and pepper to taste and serve with a crusty bread or as desired
I cooked this on low for 5 hours in my 4 quart multi cooker
Calories: 273kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 43mgSodium: 419mgPotassium: 444mgFiber: 1gSugar: 2gVitamin A: 670IUVitamin C: 8.4mgCalcium: 36mgIron: 1.1mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!Important nutritional disclaimer
Hi! I can’t wait to make this! Do you ever cut the clams and oysters up into smaller pieces, or do the canned clams and oysters already come in pretty small bites?
They are pretty small already, but feel free to chop them smaller to your liking if you prefer.
Brenda B. says
Clam chowder is not vegetarian. Any vegetarian will agree. Vegetarians do not eat flesh. Clams are from the Animal Kingdom. As a flexitarian, this sounds yummy.
Who said it was vegetarian?
Beth Leahy says
Please come to MAine soon! I live in York, ME (born and raised) and the food is wonderful. Besides chowders get a lobster roll, fried clams and lobster stew (Mike's Clam Shack in WElls has the best lobster stew. Also have a traditional Downeast clambake at Foster's in York Harbor!!
PS I make my clam chowder with canned baby clams and evapo
rated milk from cans!
That sounds amazing! I really hope to! (And.... thanks for letting me know!! ;))
Through the ages it has been only in the last 150 years or so that cooks have had access to ingredients grown more than 50 miles or more from where they lived (except for some staples perhaps, like sugar, flour and salt. These items were originally brought in by peddlers and traders at very high prices. Eventually, as demand grew, shipping companies would freight it in via wagon or boat. There are still, today, ingredients that are not only unavailable everywhere, but that are not even known to exist, Feel blessed that today we
have access to such a wide variety of foods and ingredients.
honestly i haven't made this and i'm not sure that i will, being from new england and having access to the real deal, but five stars to counteract frances' horribly rude review. not everyone has the same access to certain ingredients and food snobbery when it comes down to access absolutely drives me nuts. it looks tasty!! consider stopping by massachusetts on your way up to maine. we've got some pretty decent seafood on the cape 🙂
Frances McCarthy says
Canned clams and canned oysters? Just about every grocery store in the country carry fresh or frozen seafood, there's no way a New Englander would ever, EVER use canned clams. UGH.
Hi Frances! I know...there's certainly no way I'm claiming this is authentic, just a good substitute for those of us not so fortunate to have access to the fresh stuff. Should I call it Kansas Clam Chowder? 😉 You have frozen clams and oysters at your grocery store?!? I'm jealous!!! Our selection is super limited but since you can get frozen you should obviously go for it to make it more to your liking!!
Rob Korycanek says
Do you drain the cans of Oysters and Clams?
you could but I just put the whole can in for the extra flavor