WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, January 3, 2013

NEW ENGLAND CLAM CHOWDER

3 or 4 slices bacon, cut-up
1 medium-size onion, chopped
2 cans (8-oz each) clams, drained
3 medium to large garlic cloves, minced
3 medium-size potatoes, peeled and cubed
1 1/2 cups water
1 tsp salt
1/2 tsp freshly ground black pepper
1 can (13-oz) evaporated milk
Extra crumbled fried bacon for garnish, if desired
Chopped parlsey for garnish, if desired

In a medium skillet, cook the bacon and onion until bacon is browned and onion is tender.  Drain off grease and place bacon and onion into a crockpot or slow cooker.  Add the clams, garlic, potatoes, water, salt, and pepper. 

Place the lid on the cooker and cook on low 6 to 8 hours or on high 2 to 4 hours until the potatoes are tender.  During the last hour of cooking, add the milk and stir to blend together well.  Replace lid.

To serve, ladle into bowls and top with garnishes if desired.

Yield: 4 servings
Note: Bing File Photo

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