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Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 8 |
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Living near the outer banks of North Carolina I've taken this indigenous recipe for clam chowder and added a northern touch, to the chagrin of the locals. All those here on the Crystal Coast (as this area is called) love the added touch. I hope you do also. Ingredients:
51 ounces ocean clams (3 lbs, large can) |
46 ounces ocean clam juice (large can) |
1/2-3/4 ounce salt pork |
1 large white onion, chopped fine |
2 bay leaves |
3 -4 large potatoes, peeled and cube |
3/4 teaspoon black pepper |
3 cups half-and-half |
4 tablespoons cornstarch |
Directions:
1. In a skillet saute the salt pork(cut into cubes).
2. Add chopped onions last few minutes and fry with pork.
3. Put all ingredients in a crock pot EXCEPT milk and corn starch.
4. Cover and cook approximately 6-7 houirs in a slow cooker.
5. During the last half hour mix cold half and half with the corn starch.
6. add to crock pot slowly mixing well.
7. Cook for another half hour.
8. Goes well with white wine and French bread.
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