|
Post by April B. on Mar 12, 2004 10:58:51 GMT -6
Slow Cooker Clam Chowder 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 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. 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.
|
|