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    Home » Bowl and Spoon Recipes » Chowder Recipes

    Published: Jan 21, 2014 · Modified: Sep 20, 2022 by Renée · This post may contain affiliate links · 2 Comments

    Clam and Shrimp Chowder

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    This dish is my Midwestern take on a Clam and Shrimp Chowder. I came up with this recipe for my husband, who loves New England clam chowder. He loves this version too.

    A vertical closeup of a mug of Clam and Shrimp Chowder along with a paper napkin and spoon on the side.

    Get MORE soup, stew, and chowder recipes!!

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Clam and Shrimp Chowder Midwestern-Style is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.

    Jump to:
    • Get MORE soup, stew, and chowder recipes!!
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How this recipe came to be:
    • Why this recipe works:
    • The step-by-step photo instructions:
    • Additional unique and delicious chowder recipes for you:
    • Printable Recipe Card

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    An orange soup mug filled with Clam and Shrimp Chowder with carrots, oyster crackers and a spoon.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • celery
    • carrots
    • onion
    • Yukon gold potatoes
    • salt and pepper
    • ground thyme
    • low-sodium chicken broth or stock
    • cream of mushroom soup
    • canned chopped clams (with their liquid)
    • raw shrimp, peeled, deveined, tails removed
    • Old-Bay seafood seasoning
    • half and half
    • cornstarch
    • fresh lemon juice
    • oyster crackers (optional)
    • fresh parsley for garnish (optional, not shown)

    Kitchen tools and equipment needed:

    • large crockpot or slow cooker
    • chef's knife
    • cutting board
    • can opener (optional)
    • measuring cups and spoons
    • small bowl
    • wooden spoon
    • soup mugs and spoons

    How this recipe came to be:

    My husband always orders New England clam chowder if it's on the menu when we go out because he loves it.

    I never order New England clam chowder when it's on the menu when we go out because I *thought* I didn't like it.


    With today being National Clam Chowder Day (don't ask me who figures all these food holidays out), I thought I'd be all organized and trendy and actually have a post ready, and on time, for such an auspicious occasion.

    This is my own original recipe, and as you can see by the title: Midwestern Clam and Shrimp Chowder I put my own spin on a *traditional* New England Clam Chowder, and I must say, I've been mistaken about my dislike for clam chowder all along.

    I really, really liked this!

    And, if that's not enough of a revelation, my husband said it was the BEST clam chowder he has EVER had!

    Say what?

    I believe that's one of the highest compliments I've ever received from him about my cooking...and he's pretty well fed!! LOL

    Why this recipe works:

    This creamy, thick chowder is loaded with tender clams and succulent pieces of shrimp along with perfectly cooked carrots, celery, and potatoes.

    It's hearty and comforting with just a little heat in the background (compliments of the seafood seasoning) that will have you licking the bowl looking for more.

    Top it off with some oyster crackers and serve it along with a nice loaf of crusty bread and a salad and you've got yourself a real treat for a weeknight family dinner or weekend evening of entertaining friends and family.

    The step-by-step photo instructions:

    1. Add the diced celery, carrots, onions, and potatoes into the slow cooker.
    2. Season with salt, pepper, and thyme. Stir to combine.
    3. Add the chicken stock, mushroom soup, clams (with their liquid), and butter.
    4. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours. *Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
    5. After 4-5 hours reduce the heat to low, and add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) for an additional 1-2 hours.
    6. In a small bowl, whisk together the half-and-half and the corn starch.
    7. Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
    8. Right before serving, stir in the lemon juice.
    9. To serve, ladle the chowder into bowls or mugs and top with oyster crackers and chopped fresh parsley (not shown) if desired.

    Now open wide because you're going to LOVE this!

    An overhead photo of two orange mugs filled with Clam and Shrimp Chowder with oyster crackers on the top.

    Additional unique and delicious chowder recipes for you:

    Apple Corn Chowder is minimally sweet but has maximum flavor! It's a one pot comfort food meal that will satisfy everyone at the table in under 30 minutes!

    Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table! 

    Mashup your potato soup recipe by adding everybody's favorite...tater tots! Tater Tot Chowder is hearty, delicious, and will soon become a family favorite!

    Thick, hearty, and delicious! This Roasted Sweet Potato and Wild Rice Chowder will warm your soul and tickle your taste buds.

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's Clam and Shrimp Chowder in a slow cooker/crockpot.

     

    ⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment of why you rated as you did.

    Google loves ratings and will show my recipes to more people if they have them. Thank you. 🙂

    Printable Recipe Card

    A red mug filled with Clam and Shrimp Chowder and topped with oyster crackers.

    SLOW COOKER CLAM AND SHRIMP CHOWDER

    Renee Goerger
    This dish is my Midwestern take on a clam and shrimp chowder. I came up with this recipe for my husband, who loves New England clam chowder. He loves this version too.
    No ratings yet
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 9 minutes mins
    Servings 8 servings
    Calories 226 kcal

    Equipment

    • Slow Cooker/Crockpot

    Ingredients
      

    • 2 ribs celery diced
    • 3 large carrots peeled and diced
    • 1 medium red onion diced
    • 5-6 small Yukon gold potatoes diced
    • 1 ½ teaspoon salt
    • ¾ teaspoon black pepper
    • 1 teaspoon ground thyme
    • 32 ounces low-sodium chicken stock or broth
    • 1 can (15 ounces) can cream of mushroom soup I used 98% fat-free
    • 4 cans (6.5 ounces) chopped clams, with the liquid
    • 2 tablespoons butter
    • 1 pound raw medium sized shrimp peeled, deveined, and chopped
    • ¼ teaspoon Old Bay seafood seasoning
    • ¾ cups half-and-half
    • 3 tablespoons corn starch
    • 1 tablespoon fresh lemon juice
    • oyster crackers for garnish optional
    • fresh parsley for garnish optional

    Instructions
     

    • -Add the diced celery, carrots, onions, and potatoes into the slow cooker. Season with salt, pepper, and thyme. Stir to combine.
    • -Add the chicken stock, mushroom soup, clams (with their liquid), and butter. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours.
    • *Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
    • -After 4-5 hours, reduce the heat to low, add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) for an additional 1-2 hours.
    • -In a small bowl, whisk together the half-and-half and the corn starch. Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
    • -Right before serving, stir in the lemon juice.
    • -To serve, ladle the chowder into bowls or mugs and top with oyster crackers, if desired.

    Nutrition

    Serving: 1servingCalories: 226kcalCarbohydrates: 29gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 88mgSodium: 863mgPotassium: 778mgFiber: 4gSugar: 3gVitamin A: 4837IUVitamin C: 25mgCalcium: 93mgIron: 2mg
    Tried this recipe?Let us know how it was!
    A spoon filled with Clam and Shrimp Chowder along with potatoes, carrots, and clams.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    More Chowder Recipes

    • A white bowl filled with Apple Corn Chowder with bacon.
      Apple Corn Chowder
    • A pretty white bowl filled with Roasted Corn and Potato Chowder along with fresh parsley and bacon on top.
      Roasted Corn and Potato Chowder
    • A blue bowl filled with pumpkin corn chowder with shrimp on an orange napkin with a spoon and salt and pepper shakers
      Pumpkin Corn Chowder with Shrimp
    • A white bowl filled with Tater Tot Chowder with a spoon.
      Gluten-Free Tater Tot Chowder

    Reader Interactions

    Comments

    1. Angie Barrett says

      January 22, 2014 at 4:35 pm

      oooo yes! I love New England clam chowder! I bet your version is wonderful!!

      Reply
    2. Jamie says

      January 22, 2014 at 4:29 pm

      wow! I love chowder and never ever get it in France which means mugs of it is far and few between. Yours looks stupendous, whether clams or shrimp (I love both). Thanks for sharing! No slow cooker but a dutch over will have to do. Looks delicious! And I really miss the soup crackers...

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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