Slow Cooker Clam Chowder
4 (6 1/2 oz.) cans clams or 3 lbs.
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Thaw frozen clams it that is what you are using; cut clams into bite sized pieces. In frying pan, saute salt pork or bacon and onion until golden brown; drain. Add onions, bacon and clams to slow cooker. Mix in all remaining ingredients, except milk and cornstarch. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to slow cooker with remaining milk and stir well.