White Wine Crock Pot Clam Chowder Recipe is one of my favorites to make! Nothing beats a good bowl of clam chowder on a cold day. Being in the PNW I get the chance to harvest my own clams often and love how tasty fresh clams are.
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Now I shared my White Wine Steamed Clams recipe -> here, now I love to make this with fresh clams but you could substitute canned clams and some wine to give it some flavor. Even though I do grill and smoke food all year round sometimes there are the comfort foods like a warm chowder on a cold day, especially with working outside!
White Wine Crock Pot Clam Chowder Recipe Ingredients:
- Bacon
- Clams-Mine were stored in a white wine broth, but you can also use canned clams if you don’t have the fresh clam option.
- Red Onion
- Baking Potatoes
- Celery
- Baby Carrots
- Minced Garlic
- Clam Juice
- Salt
- Pepper
- Dried Thyme
- Old Bay Seasoning
- Milk-Or heavy cream will work in this recipe well.
- Cornstarch
- Kernel Corn
- Red Pepper Flakes
- Bay Leaves
How To Make White Wine Crock Pot Clam Chowder:
We used an 8-quart crockpot to make this in, would you believe the old lady has 6 crockpots?? I tend to take the individual-sized crockpot to work with leftovers in it, I can warm it up in the field in the truck or the office. Plus you can order one on Amazon so you don’t even have to leave the house, order, and bam UPS man is saving dinner time for you when you use Amazon Prime 2-day delivery! (Don’t have Prime?? You NEED for easy online shopping!!)
Prepare your veggies by chopping them up to go in the chowder.
Open the can of corn and strain out the liquid.
Put everything except the milk or heavy cream and cornstarch into the crockpot.
Cook on low for about 5 hours.
About half an hour before serving in a bowl mix together the cream and cornstarch.
Slowly stir in the cornstarch and cream mixture and allow to cook another half hour on low.
If you do not want cornstarch and milk, you can use a roux to thicken the chowder. Use equal parts butter and flour. Next, melt the butter in a saucepan or microwave. Slowly mix in the flour. Add this to the chowder to thicken it.
Serve and enjoy!
How To Store Leftover Crockpot Clam Chowder
Store in an air-tight container for up to three days. I don’t go longer than that since it is seafood.
wHAT TO SERVE WITH Calm cHOWDER
- Garlic Bread
- Crusty Bread
- Andouille Sausage
- Roasted Potatoes
- Grilled Corn On The Cob
- Smoked Baked Potatoes
Soups and Stews To Check out
Whether you use a dutch oven or a slower cooker to make soups! Using leftover smoked meat adds amazing flavor to your soup or chowder!
- Crockpot Crawfish Chowder
- White Wine Slow Cooker Clam Chowder
- Slow Cooker Prime Rib Chili
- Smoked Turkey Dumpling Soup
- Slow Cooker Turkey Soup
White Wine Crock Pot Clam Chowder Recipe
Equipment
Ingredients
- 2 Pounds Potatoes
- Minced Garlic
- Baby Carrots
- 1 Cup Onion
- 1 Cup Celery
- 1 Teaspoon Corn
- 1 1/2 Tsp Salt
- 1 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Red Pepper flakes
- 2 Bay Leaves
- 1 1/2 Teaspoon Thyme
- 8 Ounce Clam Juice
- 6 Slices Bacon
- Clams
- white wine
- 2 Tablespoon Cornstarch
- 2 Cup Heavy Cream
Instructions
- We used an 8-quart crockpot to make this in.
- Prepare your veggies by chopping them up to go in the chowder.
- Open the can of corn and strain out the liquid.
- Put everything except the heavy cream and cornstarch into the crock pot.
- Cook on low for about 5 hours.
- About half an hour before serving in a bowl mix together the cream and cornstarch.
- Slowly stir in the cornstarch and cream mixture and allow to cook another half hour on low.
- Serve and enjoy!
Notes
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