Recipe: New England Clam Chowder (crock pot)

NEW ENGLAND CLAM CHOWDER

1/4 lb. bacon, cut in small pieces
1 medium onion, chopped
2 medium potatoes, peeled and diced
1/2 teaspoon salt
2 cups water
2 teaspoons dried basil
2 cans (12 oz. each) minced clams with juice
2 cups evaporated milk or Half and Half

Saute bacon and onion. Drain.

Combine bacon and onions with potatoes, salt and water in Slow Cooker. Sprinkle basil on top.

Cover and cook on HIGH for 3 to 4 hours.

Add clams and evaporated milk. Cover and cook on HIGH for 40-50 minutes or until hot.

Makes 5-7 servings
Crock Pot Size: 5 quart
Source: Farberware FSSC500 Slow Cooker Manual