Slow Cooker Clam Chowder

Slow Cooker Clam Chowder
  • 1 (6 ounce) can minced clams
  • 4 slices bacon, cut into small pieces
  • 3 potatoes, peeled and cubed
  • 1 cup chopped onion
  • 1 carrot, grated
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 teaspoon ground black pepper
  • 2 (12 fluid ounce) cans evaporated milk


  1. In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
  2. In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.

03/28/2017
Slow Cooker Clam Chowder, recipe PT15M PT1H 5 455 calories

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