This 4-ingredient slow cooker baby clams recipe is the kind of pantry meal that feels a little special without making extra work at dinnertime. Using an undrained can of baby clams gives the dish plenty of savory flavor right from the start, and the slow cooker does the heavy lifting while everything mingles together into a simple, comforting seafood sauce. It is a handy recipe for busy weeknights, meatless meals, or any time you want something cozy to spoon over pasta with hardly any prep.
Serve these tender baby clams over hot cooked linguine, spaghetti, or even buttery toast for an easy supper. A crisp green salad, steamed green beans, or roasted broccoli all pair nicely and help round out the meal. If you want to make it feel a little more complete for company, add warm garlic bread and a sprinkle of chopped parsley and grated Parmesan at the table.
4-Ingredient Slow Cooker Baby Clams
Servings: 4
Ingredients
1 undrained can baby clams, about 10 ounces
Directions
1. Pour the undrained baby clams into the slow cooker.
2. Add the pasta sauce and garlic powder, then stir everything together until well combined.
3. Cover and cook on low for 2 to 3 hours, just until heated through and the flavors have blended.
4. Spoon the clam mixture over hot cooked linguine or spaghetti and serve right away.
Variations & Tips
Make it buttery: If your family likes a richer seafood pasta, stir in 2 to 3 tablespoons of butter during the last 15 minutes of cooking. It softens the tomato flavor a bit and gives the sauce a smoother finish.
For picky eaters: Chop the clams a little before adding them to the slow cooker so they blend more smoothly into the sauce. This is a nice way to keep the seafood flavor while making the texture less noticeable for kids or hesitant eaters.
Add a little heat: A pinch of red pepper flakes or a spoonful of diced canned green chiles can wake up the sauce without adding extra fuss. Stir them in with the pasta sauce if your table enjoys a little spice.
Watch the cooking time: Since the clams are already cooked in the can, this recipe only needs enough time to heat through and blend flavors. Overcooking can make seafood a little chewy, so try not to leave it going all day.
