Crock pot clam chowder

Yield: 1 Servings

Measure Ingredient
4 cans (6 1/2 Oz.) Clams Or 3 Lbs.; fresh/frozen
½ pounds Salt pork or bacon; diced
1 large Onion; chopped
6 larges (Up To 8) Potatoes; pared and cubed
3 cups Water
3½ teaspoon Salt
¼ teaspoon Pepper
4 cups Half And Half Cream Or Milk
3 tablespoons Cornstarch; (up to 4)

If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot 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 crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.

Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997

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