Clam Chowder (adapted from my neighbor, Mrs. Fichter's, recipe)
2 (6 oz) cans of clams with the juice
1 pint (2 cups) half and half
2 c. milk
3 T. flour
1 stick butter, cut into small pieces
2 t. black pepper
1 t. salt
bacon and green onions for topping the soup
1. In a crock-pot mix together the half and half and milk. Slowly stir in the flour until it is well incorporated. Stir in the cream of potato soup.
2. Add in the potatoes, butter, pepper, and salt. Put in the juice only from the clams. Reserve the clams for later (they get too tough if you put them in the soup now).
3. Cook on low for 6 hours. Add in the clams and continue cooking an additional 2 hours on low.
4. Serve with bacon, green onions, and oyster crackers.
**Note: If you like your chowder extra thick, use 1 quart of half and half and eliminate the milk.
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