Crockpot Clam Chowder RecipeOrigin: America Period: Traditional |
Ingredients:
750g tinned clams 
Crockpot Clam Chowder Preparation:Method:Chop the clams into bite-sized pieces then set aside. Meanwhile fry the bacon (or salt pork) with the onion until golden brown. Drain of any oil and add to the crockpot along with the clams. Now add all the remaining ingredients, except the milk. Cover and cook on high for about 4 hours, or until the potatoes are tender. During the last half hour of cooking whisk together the milk and cornflour to form a slurry then add this to the soup along with the cram. Heat through and serve in large warmed bowls with warm, crusty, bread. |
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