Crockpot Clam Chowder  Chowder  462 reads

4 (6 1/2 oz.) cans clams or 3 lbs. fresh/frozen
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared 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

If the clams are frozen, thaw first; cut into bite sized pieces and put in crockpot

In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams.

Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender.

During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crockpot with remaining milk and stir well.

Serve in large bowls with crusty French bread.
Rating 2.79/5
Rating: 2.8/5 (52 votes)
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