This Crockpot Canned Clam Chowder recipe is easy to make as it is a dump and go soup that is prepared in under 15 minutes and ready 4 hours later. And is packed full of clam flavor that is very tasty if you love a real clam soup!

I like to make my potatoes as small as the clams. However you can make larger potato chunks if you choose.

This is a soup you can make it larger batches and enjoy over a few days or freeze.

This is more of a soup vs thick clam chowder however, that can be adjusted according to your preferences. If you want it more thick, simply add more flour in the initial stages of cooking. I prefer it more with a thinner broth and will use less flour.

Can You Freeze Clam Chowder 

Yes, as long as the clams where canned or fresh prior you can refreeze the soup! I do not recommend starting with frozen clams though then refreezing as it can change the taste of them.

Can You Use Fresh or Frozen Clams VS Canned for this recipe?

Yes! You can use fresh or frozen clams for this soup if you want.

I typically use the smaller canned clams when making this soup, however I have made it with larger frozen clams and it is just as amazing! Just be sure to fully defrost them prior to adding to the pot to ensure it is not to liquid!

HOW TO MAKE CANNED CLAM CHOWDER

You can make it in your slow cooker, instant pot or stove top.

• Canned clams
• Potatoes
• Old Bay seasoning
• Butter
• Seafood stock
• Clam Juice
• Red Wine Vinegar
• Onion powder
• Thyme
• Garlic powder
• Pepper to taste

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