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Crockpot Clam Chowder Recipe
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What You Need
• 4 (6 1/2 oz.) cans clams
• 1/2 pound salt pork or bacon, diced
• 1 large onion, chopped
• 6 to 8 large potatoes, pared, cubed
• 3 cups water
• 3 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 4 cups half and half
• 3 to 4 tablespoons cornstarch
What To Do
1. Cut clams into bite-sized pieces if necessary.
2. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams.
3. Add remaining ingredients, except half and half and cornstarch.
4. Cover; cook on high 3 to 4 hours or until potatoes are tender.
5. During the last hour of cooking, combine 1 cup of half and half with the cornstarch. Add that and the remaining half and half and stir well; heat through.
6. Serve in large bowls with crusty French bread.
Return to Crockpot Meals index
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