Slow Cooker Low Carb Clam Chowder

Ingredients

• 60 ml (1/4 cup)chicken stock
• 4 clovesgarlic, minced
• 1shallot, thinly sliced
• 1 smallleek, cleaned, trimmed and sliced
• 2 ribscelery, diced
• 1 mediumonion, chopped
• 2 tablespoonsbutter
• 2 teaspoonssea salt
• 1 teaspoonblack pepper
• 3 cans, 283 g (10 oz) eachfancy whole baby clams, drained
• 480 ml (2 cups)clam juice
• 454 g (1 lb)thick-cut bacon, cooked until crisp and crumbled
• 227 g (8 oz)cream cheese, softened
• 360 ml (1 1/2 cups)double cream
• 1 teaspoongarlic powder
• 1 teaspoondried thyme

Instructions

1. 1

   Warm the cooker

   Set the slow cooker to low to heat while you prepare the ingredients.

2. 2

   Soften the vegetables

   Add the chicken stock, garlic, shallot, leek, celery, onion, butter, salt and pepper to the slow cooker. Cover and cook on low for 1 hour.

3. 3

   Add clams and bacon

   Stir the drained clams, clam juice and crumbled bacon into the slow cooker.

4. 4

   Mix in the dairy

   Add the cream cheese, double cream, garlic powder and thyme. Keep mixing until the cream cheese has no visible lumps and everything is evenly combined.

5. 5

   Cook the chowder

   Cover and cook for 6–8 hours.

What is clam chowder?

Clam chowder is a thick soup associated with the coastal cooking of the northeastern United States, especially New England. Its familiar ingredients include clams, a creamy base and aromatics such as onion and celery.

This version uses a slow cooker and adds leek, bacon and cream cheese for a rich, savoury broth. It leaves out the potatoes found in many traditional chowders, making the clams and vegetables the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 23g protein, 5g carbs, 34g fat.

The clams and bacon provide most of the protein, while the cream, cream cheese, butter and bacon account for much of the fat. The vegetables and dairy contribute some carbohydrates; serve a bowl with a green salad or extra non-starchy vegetables to balance the rich soup.

The clam and broth base

Clams: Drain the canned clams before adding them, and keep the clam juice to provide their briny flavour. Whole baby clams give the soup distinct pieces rather than a finely chopped texture.

Stock: The small amount of chicken stock starts the vegetables cooking, while the clam juice supplies most of the liquid. Together they make a savoury base without relying on water alone.

Building flavour with vegetables

Aromatics: Garlic, shallot, leek, celery and onion cook first with butter, salt and pepper. The hour on low gives them time to soften before the clams and dairy are added.

Leek: Clean it carefully, since grit can collect between its layers. Thin slices help it soften alongside the other vegetables.

Getting a smooth, creamy soup

Cream cheese: Soften it before adding so it is easier to blend into the liquid. Stir until no visible lumps remain, as directed, before covering the cooker.

Cream: Add the double cream with the cream cheese and keep the cooker on low. Slow cookers can vary, so avoid using a higher setting than the method specifies.

Bacon and texture

Bacon: Cook it until crisp before crumbling it into the chowder. This gives the soup smoky, savoury pieces alongside the tender clams.

Doneness: The vegetables should be soft after their first hour of cooking. The recipe gives a further cooking time of 6–8 hours; check that the chowder is hot throughout before serving.

Timing and serving

The vegetables cook on low for 1 hour before the clams, bacon and dairy are added, followed by a further 6–8 hours. The stated total time is 375 minutes, so allow for the longer end of the method’s final cooking range if needed.

Serve in modest bowls with a simple green salad or steamed green vegetables for contrast. Crusty bread is another option if you are not keeping the meal low in carbohydrates.

Recipe notes & tips

• Soften the cream cheese before adding it so it blends more easily.
• Drain the clams well, but keep the clam juice for the broth.
• Clean the leek between its layers to remove any trapped grit.
• Cook the bacon until crisp before crumbling it into the soup.
• Stir thoroughly after adding the cream cheese and cream to break up lumps.
• Check the slow cooker’s manual if its low setting tends to run particularly hot.

Variations

• Add potatoes: Include diced potatoes if you do not need to keep the chowder low in carbohydrates.
• Use pancetta: Swap the bacon for cooked, crisp pancetta for a slightly different savoury flavour.
• Add parsley: Scatter chopped parsley over each bowl just before serving.
• Increase the herbs: Add a little more dried thyme if you prefer a more pronounced herbal note.
• Use chopped clams: Replace whole baby clams with drained chopped clams for smaller pieces throughout.

Common mistakes to avoid

• Skipping the first cook: The vegetables may stay firm; give them the full hour on low before adding the other ingredients.
• Adding cold cream cheese: It can be harder to smooth out; soften it before mixing it in.
• Forgetting to drain the clams: Excess liquid can alter the balance of the broth; drain them while retaining the clam juice separately.
• Leaving cream cheese lumps: Keep mixing until the visible clumps are gone before covering the cooker.
• Cooking on high: The method specifies low; a higher setting may affect the texture of the dairy.
• Serving before it is hot: Check that the chowder is hot throughout after its long cook.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a saucepan over low heat, stirring often; avoid boiling, which can affect the creamy texture.

Frequently asked questions