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New England Clam Chowder | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Tuesday, November 20, 2018

New England Clam Chowder

November 28, 2009 by  

New England Clam Chowder

From: Kat’s kitchen

6 slices bacon, diced [I just eye-ball the appropriate amount of pre-cooked Oscar-Mayer Bacon Pieces)
2 onions, chopped (I use about 1 bag of frozen)
32 ounces clams, canned, drained (About 5 cans — that are 6 1/2 ounces each)
Approx. 1 cup of water – possibly more (SEE NOTE**)
6 teaspoons garlic, minced
5 potatoes, cubed (I use baby red potatoes for color)
2 cans (about 12-13 ounces each) of evaporated milk
2 teaspoons salt
1 teaspoon pepper

Sauté bacon and onion in a skillet [since I use pre-cooked bacon, and frozen onions, I actually skip this step… score!]
Add to slow cooker.
** NOTE: Add enough water to the reserved clam liquid to  MAKE 3 cups.

Pour into slow cooker and add potatoes, garlic, and salt & pepper.

Cover; cook on Low 5-8 hours or High 1-3 hours.

THEN, turn slow cooker on LOW and mix in reserved clams and evaporated milk.

Cover; cook another 30 – 45 minutes. Adjust seasoning, if needed.

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