Clam Chowder Crock Pot Food

CROCK POT CLAM CHOWDER

Steps:

• Saute pork or bacon and onion until golden brown;drain.
• Put clams in crock pot with bacon.
• Add all remaining ingredients, except milk or half-and-half.
• Cover and cook on High 3-4 hours.
• Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
• Add remaining milk or half and half before serving.
• STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
• Simmer on low heat for 45 minutes.
• Mix cornstarch into milk and add to kettle.
• DO NOT BOIL.
• Heat to warm, then serve.

FOOL-PROOF CROCK POT CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

CROCK POT CLAM CHOWDER

Steps:

• If necessary, chop or slice the clams into bite-sized pieces.

BIG BUBBA'S CROCK POT CLAM CHOWDER

Steps:

• 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.

EASY CROCK POT CLAM CHOWDER

Steps:

• Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
• Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
• Cook on high for 4 hours or on low for 6 to 8 hours.

SLOW-COOKED MANHATTAN CLAM CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

CROCK POT CLAM CHOWDER

Steps:

• 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, except parsley.
• Cover and cook on high 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. Remove Bay Leaf before serving.
• Top each serving with a little chopped parsley and serve with Oyster crackers or crusty French bread.