New England Clam Chowder
3 slices bacon, cut up
2 (6 1/2 oz.) cans minced clams
3 medium potatoes, peeled and diced
1 cup onion, chopped
1 carrot, shredded
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. pepper
2 (12 oz.) cans evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving
the liquid and add water to the liquid equal to1 1/2 cups. Cover the
clams and chill. In the Crock-Pot® Slow Cooker, combine reserved clam
liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup
and the pepper. Cover, cook on Low for 9-11 hours or on High for
4-5 hours. When the cook time in finished, add the evaporated milk
and chilled reserved clams and cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
Source: recipe from Crock Pot brand slow cookers.