Fish / Shellfish, Seafood / Shellfish, Soups / Stews
Ingredients:
4 cans clams - (6 1/2 oz ea)
1/2 pound salt pork or bacon
1 large onion
6 large potatoes - (to 8)
3 cup water
3 1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cup half-and-half, cream or milk
3 tablespoon cornstarch - (to 4 tbspns)
Directions: one line for each direction. When saved the lines will be numbered.
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on HIGH 3 to 4 hours or until potatoes are tender.
During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.
Serve in large bowls with crusty French bread.
This recipe yields ?? servings.
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
