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A red mug filled with Clam and Shrimp Chowder and topped with oyster crackers.
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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.
Prep Time9 mins
Servings: 8 servings
Calories: 226kcal


  • Slow Cooker/Crockpot


  • 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


  • -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.


Serving: 1serving | Calories: 226kcal | Carbohydrates: 29g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 863mg | Potassium: 778mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4837IU | Vitamin C: 25mg | Calcium: 93mg | Iron: 2mg