CROCKPOT CLAM CHOWDER II
* 4 (6 1/2 oz.) cans clams
* 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
Cut clams into bite sized pieces if necessary. 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 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through. Serve in large bowls with crusty French bread.
Comments
Got something to say?