CROCK POT CLAM CHOWDER

CROCK POT CLAM CHOWDER

By:
Community Classics .
Edited on Feb 18, 2005

MY SISTER AND I MADE THIS LAST WEEK-END AND EVERYONE LOVED IT...EVEN THOSE WHO DO NOT CARE FOR CLAM CHOWDER.

Ingredients

2 (6 1/2 OZ.) CANS CLAMS
1/4 LB. BACON DICED
1 MED. SIZE ONION, CHOPPED
3 TO 4 LG POTATOES, PARED AND CUBED
1 1/2 CUPS WATER
1 3/4 TSP, SALT
1/8 TSP PEPPER
2 CUPS HALF AND HALF OR MILK
1 1/2 TO 2 TBSP CORNSTARCH

Directions

IN SKILLET, SAUTE BACON AND ONIONS TILL GOLDEN BROWN; DRAIN. PUT INTO CROCK POT WITH CLAMS. ADD ALL REMAINING INGREDIENTS, EXCEPT MILK AND CORNSTARCH. COVER AND COOK ON HIGH FOR 3 TO 4 HOURS OR TILL POTATOES ARE TENDER. DURING THE LAST HOUR OF COOKING, COMBINE 1/2 CUP MILK WITH THE CORNSTARCH. ADD THAT AND THE REMAINING MILK TO THE POT AND STIR WELL. HEAT THROUGH.
SERVE IN LARGE BOWLS WITH CRUSTY FRENCH OR SOURDOUGH BREAD.....YUMMY

Not a NESTLÉ®-tested recipe.


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