Slow Cooker Clam Chowder

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

1. Drain clams and reserve juice. Cover clams and refrigerate.
2. Saute pork in a large skillet on medium-high heat. Spoon most of the grease from the skillet.
3. After one minute, add onions. Cook for 3 minutes and then add reserved juice from the clams.
4. Cook for 5 minutes on medium-high heat.
5. Pour cooked pork, onions and clam juice into a 6-quart slow cooker.
6. Add all remaining ingredients, except clams, half & half, cornstarch, and parsley.
7. Cover. Cook on High for 4 hours or until vegetables are tender.
8. Stir corn starch into the half & half and add to the slow cooker .
9. Stir in clams.
10. Cover and cook for one additional hour on LOW.
11. Garnish with parsley and serve with warm bread or in a bread bowl.

NOTE: If you prefer a creamier chowder, use a hand-held immersion blender to gently puree ingredients after cooking.

Happy Crocking!

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XOXO,

Jenn