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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 4 cans (6 1/2-oz.) chopped clams
- 1/2 lb. bacon, diced
- 1 large onion, chopped
- 6 to 8 large 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
Method
- In skillet saute bacon and onion until golden brown; drain. Put into crock-pot with clams.
- Add all remaining ingredients, except cream.
- 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 blend thoroughly.
- Heat through until chowder is thickened and bubbly, stirring frequently.
