Crock pot clam chowder
1 Servings
Ingredients
| Quantity | 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) |
Directions
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