Clam Chowder
January 14, 2009
This chunky clam chowder is perfect for a cool or miserable day… and I promise it will warm you up from the inside out. You can make lots of substitutions to this, based on your taste but this is the combination I like best. Serve with a hunk of crusty bread or some oyster crackers and enjoy!
See below for instructions on how to cook this in a crock pot.
Ingredients:
½ pound bacon, cut in bite-sized pieces
1 medium onion, finely chopped
1 can (5oz) baby clams with juice
3 medium potatoes, peeled and cut into bite-size cubes
1 small can corn
1 litre ½ and ½ cream
1 tablespoon butter
Salt and Pepper to taste
Tools:
Dutch oven or large pot
Knife to chop onions and potatoes
Potato peeler
Can opener
Crock pot (if desired)
Instructions:
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Sauté onions, butter and bacon over medium heat in large pot or dutch oven until bacon is cooked (but not crisp) and onions are transparent. Use a wooden spoon to continually scrape the bottom of the pan;
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Once cooked, drain grease from pot and add the rest of the ingredients;
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Let simmer on medium-low for at least one hour before eating. Be sure to NEVER let the soup come to a boil!
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To adapt the recipe to use a crock pot, follow step number one. Once grease is drained, pour all ingredients into crock pot and cook on low for at least 4 hours.