Crock-Pot Clam Chowder
4 cans clams (6½ oz.) or 3 lbs. fresh or frozen clams
1 lg. onion, chopped
4 lg. potatoes, peeled and cubed
3 c. water
3½ tsp. salt
¼ tsp. pepper
4 c. half-and-half or milk
3 tbsp. cornstarch
THE METHOD:
If fish is frozen, thaw and cut into bite size pieces. In skillet, sauté butter and onion until golden brown; drain. Put into Crock-Pot with clams. Add all remaining ingredients, except milk. Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch. Add to Crock-Pot with remaining milk and stir well.
This recipe was another success. We prepared everything the night before and threw the crock pot in the fridge. The next morning, we pulled it out and set it on low on the counter. When I got home from the office, I added the half-and-half. About 45 minutes later, we ate our first bowls. It made great leftovers for lunch the next day too!
2 comments:
I had this for lunch all week. I was better each day.
Seasoning -
The recipe can be bland, so be sure to add the salt and pepper. It's up to you to infuse it with additional FLAVOR!
Taragon and parsley are a perfect addition for a savory traditional flavor.
Or take it in another direction with tobasco, marjoram and dried mustard.
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