Big Bubba's Crock Pot Clam Chowder

This recipe comes from the 'Dr. Fishbone Recipe Book' and is a collection of favorites from the Carolina's. I am placing it here for safe-keeping, it looks simple enough to be a tasty, easy soup to prepare.
- Ready In:
- 3hrs 20mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 4 (6 1/2 ounce) cans minced clams, undrained
- 1⁄2 lb salt pork or 1/2 lb bacon, diced
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 3 cups water
- 3 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 4 cups half-and-half
- 3 -4 tablespoons cornstarch
- 1⁄4 cup fresh parsley, chopped
directions
- In a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. Add celery, water, salt and pepper. Cover and cook for 3 hours on high or until vegetables are tender. During the last hour of cooking add the half and half and cornstarch that you have blended together. Be sure to heat through before serving. Garnish with the parsley and serve with crusty French bread of crackers.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Chef53Kathy
Contributor
@Chef53Kathy
Contributor
"This recipe comes from the 'Dr. Fishbone Recipe Book' and is a collection of favorites from the Carolina's. I am placing it here for safe-keeping, it looks simple enough to be a tasty, easy soup to prepare."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: