• 4 - 6 (6 1/2 oz.) cans minced clams with juice
  • 1/2 lb. salt pork or bacon, diced
  • 1 c. chopped onion
  • 6 to 8 medium potatoes, peeled 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
  • chopped fresh parsley, for garnish

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Slow Cooker Clam Chowder is so good, and a favorite for my guests, as there is never a drop left!

  1. Cut clams into bite-sized pieces, if necessary.
  2. Saute salt pork or bacon with onion in a skillet until golden brown; drain.
  3. Transfer above into slow cooker with clams.
  4. Add all remaining ingredients, except milk, cornstarch, and parsley.
  5. Cover. Cook on High for 3 to 4 hours or until vegetables are tender.
  6. During the last hour of cooking, combine 1 cup of milk with the cornstarch.
  7. Add milk and cornstarch mixture and the remaining milk and stir well; heat through.

NOTE: Top with a little chopped parsley and serve with crackers or crusty warm French bread. Also delicious in a BREAD BOWL!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Crock Pot Clam Chowder - Nutrition


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