Clam Chowder


Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams.

Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.

Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

Servings: 6-8 large servings

Submitted By: Caitlynn
Original Source: Southern Living


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