Crockery Pot Clam Chowder

Even my kids like this one.

4 cans clams (61/2 oz.) or 3 lbs. fresh or frozen clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 lg. potatoes, peeled and cubed
3 c. water

31/2 tsp. salt
1/4 tsp. pepper
4 c. half-and-half or milk
3 tbsp. cornstarch

If fish is frozen, thaw and cut into bite size pieces. In skillet, sauté salt pork or bacon and onion until golden brown; drain. Put into Crockery Pot with clams. Add all remaining ingredients, except milk. Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch. Add to Crockery Pot with remaining milk and stir well.

Serve in large bowls with French bread.

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