Cooler evenings call for creamy hot soups and chowders.

CROCK POT CLAM CHOWDER

Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 4 Hours

INGREDIENTS:

•4 (6 1/2 oz.) cans minced clams with juice
•1/2 lb. salt pork or bacon, diced
•1 cup chopped onion
•6 to 8 medium potatoes, peeled and cubed
•3 c. water
•3 1/2 tsp. salt
•1/4 tsp. pepper
•4 c. half and half cream or milk
•3 to 4 tbsp. cornstarch
•chopped fresh parsley, for garnish

PROCEDURE:

•Cut clams into bite-sized pieces (if necessary).
•Sauté salt pork or bacon and onion until golden brown; drain.
•Put into slow cooker with clams.
•Add all remaining ingredients, except milk, cornstarch, and parsley.
•Cover and cook on high 3 to 4 hours or until vegetables are tender.
•During the last hour of cooking, combine 1 cup of milk with the cornstarch.
•Add cornstarch mixture and the remaining milk and stir well; heat through.
•Top each serving with a little chopped parsley.

Enjoy
Chef Phil

Serve this with some crusty French bread to "sop" up all the good broth that it will make.