This is an easy and great-tasting clam chowder for the slow cooker, made with potatoes and milk, a little bacon or salt pork, and canned minced clams. Cornstarch makes the chowder thick and satisfying.
Cook Time: 4 hours
Total Time: 4 hours
Yield: Serves 8
- 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
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.
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!
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