This delicious yet simple Seafood Chowder by Olivia Andrews is made easy in the slow cooker using clams, butter, leek, garlic, bacon, and hot-smoked salmon.

To make Seafood Chowder in your slow cooker or crockpot, cook the clams first, then combine the ingredients and cook on high for 2 hours before adding the milk and seafood and cooking for an additional 30 minutes on low.

So, this chowder is perfect for a cozy family dinner or when you want a comforting, flavorful meal without much fuss.

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Can I make this chowder ahead of time?

You can prepare the chowder base ahead of time without adding the seafood. Store the base in the refrigerator for up to 24 hours. When ready to serve, heat the base and add the seafood, cooking until it is just done.

Slow Cooker Seafood Chowder Ingredients

• 16 clams (vongole), soaked in water for 1 hour, drained and rinsed
• 1½ tablespoons of unsalted butter
• 1 leek, only the white part, halved lengthways, then thinly sliced
• 2 cloves of garlic, finely chopped
• 1 slice of rindless bacon, cut into batons
• 1 tablespoon of cornflour
• 1 liter of fish or seafood stock
• 1 bay leaf (fresh or dried)
• Leaves from 4 sprigs of thyme (lemon thyme or regular thyme)
• A pinch of cayenne pepper
• 500 ml of milk
• 150 grams of skinless hot-smoked salmon fillet, flaked into large pieces
• 12 scallops
• Chopped parsley, for serving
• Extra virgin olive oil, for drizzling
• Crusty bread, for serving

How To Make Slow Cooker Seafood Chowder

1. Prepare the clams: In a large frying pan over medium-high heat, place the clams and cover with a lid, cooking for 1 minute until their shells just open, then transfer to a bowl and set aside.
2. Sauté vegetables and bacon: Using the same pan, reduce the heat to medium and add the butter, allowing it to melt before adding the sliced leek, chopped garlic, and bacon batons, cooking everything together for 4 minutes until lightly golden.
3. Thicken with cornflour: Sprinkle the cornflour evenly over the sautéed vegetables and bacon, stirring constantly for about 1 minute to cook off the raw flour taste.
4. Deglaze and transfer: Gradually add the fish or seafood stock to the pan, stirring continuously to mix in the bay leaf, thyme leaves, and cayenne pepper, then season with salt and pepper before transferring everything to the slow cooker.
5. Begin slow cooking: Set your slow cooker on high and let the chowder base cook for 2 hours, then turn it down to low to prepare for adding the seafood.
6. Add the seafood: Stir in the milk to the slow cooker, then gently fold in the flaked salmon, scallops, and the previously cooked clams along with any of their juices, cooking on low for another 30 minutes.
7. Final touches and serve: Once all the ingredients are cooked through, serve the chowder in bowls, garnished with chopped parsley and a drizzle of extra virgin olive oil, accompanied by slices of crusty bread.

How do I know when the clams are cooked?

The clams are cooked when their shells open. This usually takes about one minute in a hot pan. Discard any clams that do not open after cooking, as these are not safe to eat.

Recipe Tips

• Optimize seafood flavors: Add a splash of dry white wine before adding the stock and let it reduce to boost the flavor.
• Manage dairy additions carefully: Avoid boiling the chowder after adding the milk to prevent curdling. Gently simmer instead for a smooth texture.
• Enhance with fresh herbs: Add fresh herbs like dill or parsley at the end of cooking for extra flavor and a burst of color.
• Thicken with care: Mix extra cornflour with cold water and stir it into the chowder for a thicker consistency without lumps.
• Use quality stock: Start with high-quality fish or seafood stock to give your chowder a deep, rich flavor that’s hard to beat.

Recipe Variations

• Add different seafood: For a more varied chowder, consider adding shrimp, crab, or even chunks of white fish like cod or haddock. These additions will enhance the flavor and make the dish more interesting.
• Use different herbs: If you don’t have thyme, try using dill or tarragon instead. These herbs pair well with seafood and can give your chowder a unique twist while keeping it delicious.
• Make it creamy: For a richer chowder, replace half of the milk with heavy cream. This will create a more decadent and luxurious texture, perfect for those who enjoy a creamier soup.
• Spice it up: If you like a bit of heat, add a finely chopped chili or a few dashes of hot sauce. This will give your chowder a spicy kick without overpowering the delicate seafood flavors.

What To Serve With Seafood Chowder

Serve your Seafood Chowers with crispy garlic bread, a fresh apple and walnut salad, or a tangy citrus coleslaw. I always enjoy a light, refreshing cucumber salad with dill or a warm quinoa salad with lemon zest.

You can also pair it with roasted asparagus, Slow Cooker Fresh Green Beans, or sautéed spinach with a touch of garlic.

How To Store Leftover Seafood Chowder

In The Fridge:

Store leftover Seafood Chowder in an airtight container in the refrigerator for up to 2 days. I always make sure to cool the chowder to room temperature before sealing it to maintain its best quality.

In The Freezer:

Seafood Chowder is best not stored in the freezer; the dairy base and seafood can become grainy and change texture when frozen and thawed. If you absolutely must freeze it, be prepared for a slight texture change upon reheating.

How To Reheat Leftover Seafood Chowder

Reheat your leftover Seafood Chowder slowly on the stove over low heat, stirring occasionally to prevent the bottom from scorching. I recommend adding a splash of milk if the chowder seems too thick. Avoid boiling vigorously as this can cause the dairy to separate and the seafood to toughen.

Check out More Slow Cooker Recipes:

• Bored of Lunch Beef Pho Slow Cooker
• Slow Cooker Moroccan Broad Bean Soup
• Slow Cooker Cream of Mushroom Soup