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Salads - Soups - Sidedishes
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None
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4-6
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Ingredients |
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2-3 7oz cans clams with liquid
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1/4 lb. salt pork or bacon, diced
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1 medium onion, chopped
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4 medium potatoes; peeled and cubed
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2 cups water
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1-1/2 tsp. salt
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1/4tsp. pepper
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1 can (13oz) evaporated milk
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Instructions |
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Cut clams into bite size pieces. In small skillet, saute bacon and onion till golden; drain and put into CROCK POT with clams.
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Add all remaining ingredients, except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are tender.
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Add evaporated milk during last hour. Heat through.
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Suggestions |
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Crusty French Bread
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Originally Submitted
9/8/2008
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0 Out of 5 from
0 reviews
You can add this Clam Chowder recipe to your own private DesktopCookbook.
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