Crockpot Clam Chowder Recipe

Barbara G.

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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.

new-england-clam-chowder-in-white-bowl-crackers.jpg


Source: Simple&SereneLiving
 
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