Crockpot Clam Chowder
INGREDIENTS:
4 (6 1/2 oz.) cans minced clams with juice
1/2 lb.
salt pork or bacon, diced
1 cup chopped onion
6 to 8 medium
potatoes, peeled and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4
tbsp. cornstarch
chopped fresh parsley, for garnish
PREPARATION:
Cut clams into bite-sized pieces if necessary. In
skillet, saute salt pork or bacon and onion until golden brown;
drain. Put into slow cooker with clams. Add all remaining
ingredients, except milk, cornstarch, and parsley
Cover and cook
on high 3 to 4 hours or until vegetables are tender. During the last
hour of cooking, combine 1 cup of milk with the cornstarch. Add
cornstarch mixture and the remaining milk and stir well; heat
through.
Top each serving with a little chopped parsley and
serve with crackers or crusty French bread.
Note:
Crock-Pot
Recipes