Clam Chowder

 

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:

1. 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;

2. Once cooked, drain grease from pot and add the rest of the ingredients;

3. Let simmer on medium-low for at least one hour before eating.  Be sure to NEVER let the soup come to a boil!

 

• 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.