Slow Cooker Low Carb Clam Chowder with Bacon! More proof that everything is better with bacon. This is a nice, hearty New England style clam chowder. The only thing missing are the potatoes. If you were looking to add something to simulate the potato in a typical clam chowder, simply add some diced rutabaga or cauliflower into the mix. This is my favorite slow cooker. I have had it for years and it has never let me down! From it's maiden voyage with my Slow Cooker Kickin' Chili Recipe to the many, many batches of this chowder it has made, old faithful is always crocking out something delicious. If you are not a fan of clams, but love the thick and rich nature of a chowder, maybe this Chicken Bacon Chowder Recipe is for you! Looking for some slow cooker ideas that are not soups or stews? I've got you covered. Here are 50 Low Carb and Paleo Slow Cooker Recipes. Do you have a favorite slow cooker recipe? I would love to hear about it.
Speaking of slow cooker soups and stews... Did you know that I have an entire ebook dedicated to this topic? Peace Love and Low Carb - Slow Cooker Soups and Stews - 30 Recipes to Keep You Warm During Winter
More low carb soup recipes:
- Keto Bacon Cheeseburger Soup
- Roasted Garlic and Mushroom Soup with Bacon
- Creamy Jalapeno Popper Chicken Soup
- Low Carb Zuppa Toscana Soup
- Roasted Butternut Squash and Sausage Soup
- Cabbage Roll Soup
- Slow Cooker Kickin' Chili
- Keto Chicken Bacon Chowder
- Low Carb Broccoli Cheddar Soup
- Creamy Reuben Soup
Keto Cookbooks and Meal Plans
Slow Cooker Low Carb Clam Chowder
- Total Time: 6 hours 15 minutes
- Yield: 12 Servings 1x
Ingredients
- ¼ cup chicken stock
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 small leek, cleaned, trimmed, and sliced
- 2 ribs celery, diced
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 3 - 10 oz cans of fancy whole baby clams, drained
- 2 cups clam juice
- 1 pound thick cut bacon, cooked crisp, and crumbled
- 8 ounces cream cheese, softened
- 1 ½ cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Heat slow cooker on low setting.
- To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.
- To the slow cooker, add clams, clam juice and bacon.
- Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.
- Cover and cook for 6-8 hours.
Notes
Per Serving - Calories: 276 | Fat: 28.5g | Protein: 12g | Net Carbs: 3.75g
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 1 Cup
Meredith says
My favorite soup recipe and better than any clam chowder I have had! I make this for friends and family and they love it as well!
Monica says
Made this tonight and it was a hit with the whole family. It was great. Would recommend it!
SARAH says
Today is the first cool day of fall, so I was itching to make soup! I liked this recipe but I'd suggest one change...let your cream cheese get soft, then blend it with the heavy cream. I found it very difficult to get the cream cheese incorporated into the soup. Good flavor!
Linda says
Clam Chowder is one of my favorite things to eat and as a life long New Englander, I am very picky.. I must admit I was a little skeptical that I would love this when I saw the recipe. However, I decided to give it a try because of how much I've loved all the other recipes I've tried from this site.
I am so glad that I gave it a chance...it is fabulous!! I am so happy to have found a chowder that I can eat now that I'm low carb. This is so good, I no longer miss the ones I used to eat.
Thank you Kyndra for this site and for making all these recipes available. Everything I've tried I've ended up making multiple times because they're so good. This is definitely going to be one of my all time favorites, especially in winter.
Casie says
Made this today and it is Great! I added Old Bay Seasoning and some riced cauliflower. I will for sure be making this again!
Colleen says
I actually adapted this for the Instant Pot, and it turned out beautifully. Very delicious!
I left out the bacon entirely, only because I’ve been eating so much bacon on keto, I was kind of tired of it (never thought I would say that!) and wanted seafood only. But I think the bacon would be delicious if fully cooked and added as a topping after making it in the IP.
I set the sauté function on high and melted the butter, then added all the veggies, salt, pepper, garlic powder, and thyme. Sautéed for about 10 minutes or so, until everything was nice and soft. Then I turned off the IP and added the broth, clam juice, and clams. Next, I sealed and cooked everything on high pressure for 30 minutes, with a manual pressure release. Finally, I added the heavy cream and cubes of cream cheese while the sauté function was on low, just to help it melt faster.
I will definitely be making this again. Thank you for the recipe!
Paula Pearsall says
Amazing!!! My new New England Clam Chowder go to!!
Yvonne P. says
Omg! The best clam chowder I’ve ever had, hands down!!! I’ve made this several times for my family and all agree it’s the best they’ve tasted as well.
Margie says
I cant do dairy so I subbed coconut cream and kite hill cream cheese but its delicious! I can imagine with real cream cheese it would be delectable but unfortunately that ship has sailed for me. I will definitely be making this again
Sue says
Would this taste good without bacon and how would i add shrimp to it