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Slow Cooker Classic American Clam Chowder

A staple dish across the pond, this timeless slow cooker classic American clam chowder is a little taste of New England. Its creamy base, hint of smoky bacon and, of course, tasty succulent clams make this dish a warming treat on a cold winter’s day.

Slow Cooker Clam Chowder (2)


1kg mussels
675ml of skimmed milk
450g sweetcorn, tinned or frozen
2 large onions, diced
350g uncooked diced potatoes
2 tins of creamed style corn
1 tin of mushroom soup
4 rashers of bacon, fried until crispy and cut into slices
1 tbsp dried parsley
2 tsp sea salt
1 clove of garlic
¼ tsp cracked black pepper

To serve
1 tbsp fresh chopped parsley
Grated cheddar cheese
Crusty bread rolls



  1. Place all ingredients bar the mussels in the bowl of the slow cooker and thoroughly mix together
  2. Add the mussels, making sure that they are pushed to the bottom of the slow cooker bowl
  3. Place the lid on the slow cooker and set to cook on low for 6-8 hours or on high for 4-5 hours
  4. Serve the chowder sprinkled with the fresh parsley, grated cheese and crusty bread rolls


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