Prep 15 mins
Cook 4 hrs
Clam Chowder for the Crock Pot (or not)
- 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)
- Saute pork or bacon and onion until golden brown;drain.
- Put clams in crock pot with bacon.
- Add all remaining ingredients, except milk or half-and-half.
- Cover and cook on High 3-4 hours.
- Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
- Add remaining milk or half and half before serving.
- STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
- Simmer on low heat for 45 minutes.
- Mix cornstarch into milk and add to kettle.
- DO NOT BOIL.
- Heat to warm, then serve.
Fabulous! I added a cup of chopped celery (a standard for me), 1 clove of garlic, 1 T butter, and a couple of extra potatoes. Lovely, thick, rich and tasty!!
We really liked this but thought it could have benefited from less liquid and more seasoning, I'm sure that's because we don't eat pork so there was no seasoning from the bacon/salt pork. The first time around I used red potatoes, 2 12 ounce cans of baby clams, and a half a can of cream of chicken soup at the end to try to thicken it up a bit. I'm making it again today and have cut out half-cup of water, am using russet potatoes, a dash of salt & pepper, and a dash or two of liquid smoke to help with the smokey flavor the bacon would have provided, if we had used it. By cutting the liquid I hope to get a thicker chowder. All-in-all this was a GREAT recipe. Thanks!
I really enjoyed this dish. The only draw back is that it is slightly runnier than I like my chowder, but this can be fixed with a small tweak or two. The flavor was excellent.