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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crockpot Clam Chowder Recipe

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This recipe for Crockpot Clam Chowder is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 quart slow cooker
5 cans (6 ½ ounces) minced clams with juice
½ pound salt pork, diced up small
6-8 medium potatoes, peeled and cubed
4 cups water
1 onion, chopped
1 teaspoon sea salt
¼ teaspoon pepper
4 cups half & half
5 tablespoons cornstarch
Chopped parsley for garnish
Directions:
Directions:
1. In a skillet sauté salt pork and onion until golden brown, drain.

2. Put into slow cooker with the clams, salt, pepper, water and potatoes. Cover and cook on high for 3-4 hours until the potatoes are tender but not falling apart.

3. Pour 1 cup of the half & half in a bowl and whisk in 1 tablespoon of the cornstarch. Add 1 tablespoon at a time until all 5 tablespoons are well mixed.

4. Add the remaining 4 cups of half & half, stirring well. Add to slow cooker, stirring well.

5. Cover and cook for 1 hour, stirring every 15 minutes until thick. Serve with chopped parsley and a loaf of good warm bread.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can use olive oil instead of salt pork to sauté onions, but you might have to use more sea salt to taste at the end. Also, if you can fine fresh whole clams, use them instead. Enjoy!

 

 

 

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