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Slow Cooker Clam Chowder Dip

COOK TIME
1 hr
PREP TIME
20 mins
SERVINGS
8-10
RATE THIS RECIPE
(23)
Slow cooker clam chowder dip
Maggie Shi/TODAY
COOK TIME
1 hr
PREP TIME
20 mins
SERVINGS
8-10
RATE THIS RECIPE
(23)

Ingredients

  • 2 (8-ounce) packages cream cheese, softened and cubed
  • ½ cup sour cream
  • 3 (6.5-ounce) cans chopped clams, drained
  • 4 slices bacon, cooked and crumbled
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Tabasco sauce, plus more for serving
  • Chef notes

    In the summer, I love eating all kinds of clams—raw littlenecks on the half shell, steamers, fried whole-belly soft shells. Made with sour cream, cream cheese, bacon, and chopped clams, this dip is almost like a super-thick chowder. I’ve kicked it up with a good dose of Tabasco, but definitely keep some extra handy for those who like a lot of heat. 

    Preparation

    In a slow cooker, combine the cream cheese, sour cream, clams, bacon, Worcestershire, and Tabasco.

    Cover and cook on high for 1 hour or low for 2 to 3 hours, until the cheese has melted. Stir thoroughly before serving, making sure all the ingredients are well combined. Serve with potato chips or crackers.