(Ingredients:
- 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.Top each serving with a little chopped parsley and serve with crackers or crusty French bread.
Note:
Pennie wrote and said after taking this to a party at work, there wasn't a drop left, and everyone was asking for the recipe!
More Clam Recipes
Clam Chowder II
Clam Chowder III
Manhattan Style Clam Chowder Recipe
Almost Clam Chowder Recipe
Red Clam Sauce for Pasta
More Chowder Recipes:
Corn Chowder with Potatoes
Beef and Corn Chowder Recipe
Crockpot Corn Chowder Recipe
Tuna Chowder
Catfish Chowder
Fish Chowder
Chicken and Corn Chowder
Conch Chowder
Chicken Chowder
Country Chicken Chowder
Sausage Chowder
Slow Cooker Recipes | Casseroles | Main Recipe Index
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