Slow Cooker Clam Chowder recipe
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Ingredients
- 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 ¼ teaspoon ground black pepper 2 (12 fluid ounce) cans evaporated milk
Nutrition Info
- 406.8 caloriescarbohydrate: 39.4 gcholesterol: 53.9 mgfat: 21.1 gfiber: 3.1 gprotein: 16 gsaturatedFat: 9.3 gservingSize: -sodium: 748.2 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Clam Chowder
Directions
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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.