Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup
This Easy Canned Clam & Seafood Chowder is a delicious, no-fuss take on classic chowder that doesn't conform to any particular regional recipe. Combining the convenience of canned clams with fresh vegetables, smoky bacon, and a luxurious cream sauce, it's quick to prepare and deeply satisfying. The slow cooker version is perfect for busy weekdays, gently melding all the flavours whilst you get on with other things. Serve it in bowls with crusty bread for a warming lunch or casual supper
Watch: Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup
Original recipe video — click to play
Original method: 45 minutes simmering
Ingredients
- 6 strips bacon, chopped
Brown on the hob first for flavour before adding to slow cooker
- 1 whole onion, large, finely chopped
- 1 large leek (white and pale green parts), finely chopped
- 2 whole celery stalks, finely chopped
- 2 whole russet potatoes, large, diced into 1.3 cm cubes
- 4 cans (170 g each) canned chopped clams with juices
Add in final 30 minutes of cooking on Low or final 15 minutes on High
Or use a combination of different canned seafood if preferred
- 250 mL clam juice
Or use a bottle of clam juice
- 200 mL water or vegetable or chicken stock
Reduced from 250 mL for slow cooker to prevent watery result
- 10 mL fresh thyme leaves, minced
- 2 whole bay leaves
- to taste salt
Adjust at end of cooking
- to taste freshly ground black pepper
Adjust at end of cooking
- 250 mL whipping cream (35%)
Add in final 30 minutes to prevent curdling
- pinch freshly grated nutmeg
Add with cream at the end
Béchamel sauce
- 60 mL butter
Make béchamel separately and add in final 30 minutes
- 60 mL plain flour
Make béchamel separately and add in final 30 minutes
- 250 mL milk
Make béchamel separately and add in final 30 minutes
Method
- 1
In a large frying pan or saucepan over medium heat, cook the chopped bacon until beginning to brown, about 5–7 minutes.
~7 minsTip: This browning step builds flavour for the finished chowder
- 2
Add the chopped onion, leek, and celery to the pan and cook, stirring occasionally, until softened, about 8–10 minutes.
~9 mins - 3
Transfer the bacon and vegetables to your slow cooker.
~2 mins - 4
Add the diced potatoes, clam juice, stock, fresh thyme, bay leaves, and a grinding of black pepper to the slow cooker. Stir to combine.
~2 mins - 5
Cover and cook on Low for 5–5.5 hours, or on High for 2.5–3 hours, until the potatoes are tender.
~5 hrsTip: The potatoes should break apart easily when pressed with a fork
- 6
While the potatoes are cooking (or shortly before they finish), prepare the béchamel sauce. In a saucepan, melt the butter over medium heat.
~3 mins - 7
Whisk in the flour and cook, whisking constantly, for 1–2 minutes until it forms a smooth paste. Do not allow to brown.
~2 mins - 8
Gradually whisk in the milk until the mixture is smooth and lump-free. Allow to cook over low heat, stirring occasionally, until thickened, about 5 minutes.
~5 minsTip: The sauce should coat the back of a spoon
- 9
When the potatoes are tender, stir the canned clams (with their juices) into the slow cooker.
~2 mins - 10
Pour in the prepared béchamel sauce, stirring gently to combine. Add the whipping cream and a pinch of freshly grated nutmeg.
~2 minsTip: Stir gently to avoid breaking up the potatoes
- 11
Cover and cook on Low for a further 30 minutes, or on High for 15 minutes, until the chowder is heated through and creamy.
~30 minsTip: Do not overcook at this stage or the cream may separate
- 12
Remove the bay leaves. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
~2 minsTip: The clam juice will have added saltiness, so taste before adding more salt
- 13
Ladle into bowls and serve hot with crusty bread.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Steam fresh clams until they open (about 5–8 minutes), remove them from their shells, and chop coarsely. Strain and reserve the steaming liquid to use in place of the bottled clam juice. Add the chopped clams in the final 30 minutes on Low or final 15 minutes on High, along with their reserved liquid, to prevent overcooking
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