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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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This is a chowder recipe that I always use. It is no longer the original recipe, but it is delicious and gets rave reviews!! Ingredients:
1 (6 ounce) can minced clams |
4 slices bacon, cut into small pieces |
3 potatoes, peeled and cubed |
1 cup chopped onion |
1 carrot, grated |
1 (10.75 ounce) can condensed cream of mushroom soup |
1/4 teaspoon ground black pepper |
2 (12 fluid ounce) cans evaporated milk |
Directions:
1. In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
2. In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.
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