Clam Chowder Recipe
This old north eastern favorite-clam chowder, has turned out to be one of my favorites. This Clam Chowder is very much traditional and has got everything to remind you of a North-Eastern trip. Make it soon!
Ingredients
1/4 pound salt pork, diced
2 leeks (white part only) or 1 large onion, diced
6 potatoes, diced in 1/4 -inch squares
2 tablespoons green pepper, chopped
3 tomatoes, peeled, seeded and diced
1 clove garlic, minced
1 quart light stock, or 2 cups clam juice and 2 cups water
Salt and pepper to taste
1 teaspoon Worcestershire Sauce
Few drops Tabasco
2 7-ounce cans chopped clams
2 cups half-and-half cream
Paprika
Directions
In a large skillet, saute salt pork until lightly browned.
Stir in leeks or onion, cooking until transparent.
Combine in crock cooker with all the remaining ingredients, except clams and cream.
Cook on Low for from 5 to 7 hours.
Increase heat to High, add clams and cream.
Cook only until very hot, not boiling .about 15 to 20 minutes.
Stir in leeks or onion, cooking until transparent.
Combine in crock cooker with all the remaining ingredients, except clams and cream.
Cook on Low for from 5 to 7 hours.
Increase heat to High, add clams and cream.
Cook only until very hot, not boiling .about 15 to 20 minutes.
