Clam Chowder

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Clam Chowder

4 hours

Clam Chowder

Clam Chowder


4 (6 1/2 oz.) cans clams

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


Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into Crock Pot 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 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through. Serve in large bowls with crusty French bread.

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