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!