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Clam Chowder 2
Ingredients
4 (6 ½ oz.) cans clams
½ lb. salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, peeled and cubed
3 cups water
3 ½ teaspoons salt
¼ teaspoon pepper
4 cups half and half cream or milk
3 to 4 tbsp. cornstarch
Method
Cut clams into bite sized pieces if necessary. In skillet, sauté salt pork or bacon and onion until golden brown; drain. Put into 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.
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