#CrockpotWednesday: New England Clam Chowder

Courtesy Coach Hagen & Family — getting fired up for UMass:


Servings: 4

2 (6 1/2 ounce) cans clams

1/4 lb salt pork or 1/4 lb bacon

1 medium onion, chopped

3 -4 potatoes, pared and cubed

1 1/2 cups water

1 3/4 teaspoons salt

1/8 teaspoon pepper

2 cups half-and-half or 2 cups milk

1 1/2-2 tablespoons cornstarch (optional)


1 Saute pork or bacon and onion until golden brown;drain.

2 Put clams in crock pot with bacon.

3 Add all remaining ingredients, except milk or half-and-half.

4. Cover and cook on High 3-4 hours.

5. Add 1 cup milk or half-and-half and cornstarch last hour of cooking.

6 Add remaining milk or half and half before serving.

Read more at: http://www.food.com/recipe/crock-pot-clam-chowder-37318?oc=linkback


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