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Crock - Pot Clam Chowder

  • 4 (6 1/2 oz.) cans clams or 3 lbs. fresh/frozen
  • 1/2 lb. salt pork or bacon, diced
  • 1 lg. onion, chopped
  • 6 to 8 lg. potatoes, pared 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





If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crockpot with remaining milk and stir well. Serve in large bowls with crusty French bread. Back to the Index!












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