Crock Pot Clam Chowder
AmericanSeafoodEasy240 min
Ingredients
Servings
4
- 4 cans (6.5 oz) clams, drained (reserve liquid)
- 0.5 lb salt pork or bacon, diced
- 1 large onion, chopped
- 7 large potatoes, peeled and cubed
- 3 cup water
- 3 0.5 tsp salt
- 0.3 tsp black pepper
- 4 cup half-and-half or milk
- 4 tbsp cornstarch
Instructions
- 1
Cut clams into bite-sized pieces if necessary. Sauté salt pork or bacon and onion in a skillet until golden; drain.
- 2
Add to a slow cooker with the clams, potatoes, water, salt, and pepper.
- 3
Cover and cook on High 3–4 hours until potatoes are tender.
- 4
During the last hour, whisk 1 cup of half-and-half with the cornstarch. Stir into the chowder along with remaining half-and-half.
- 5
Heat through and serve in large bowls with crusty French bread.
Tags
soupamerican
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