Clam Chowder (Old)

By michelle1026

Ingredients

• 5 slices of bacon
• 1 medium onion (diced)
• 2 ribs of celery (diced)
• 2.5 lbs potatoes (peeled and diced)
• 1 tbs all-purpose flour
• 1 - 10 1/2 oz can cream of mushroom soup
• 3 - 6 1/2 oz cans minced clams
• 1/2 cup water
• 3 cups half-and-half
• 3 tbs butter
• salt and pepper to taste

Details

Servings 8
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Depending on how long you want to cook, set the crock pot to low or high setting. (Low: 9 - 10 hours; High: 4 - 5 hours)

In a large skillet fry bacon until crisp. Remove and allow to drain on a paper towel, then crumble the bacon. Reserve half the bacon grease for the potatoes. Add the onions and celery to the skillet and saute them until clear in the remaining bacon grease. Stir in the crumbled bacon. Salt and pepper to taste. Pour into the crock pot. Drain clam juice into the crock pot. Add water and cream of mushroom soup. Stir well.

Pour reserved bacon grease back into the skillet. Add the potatoes, salt and pepper to taste. Add flour and toss to coat. Cook potatoes until they are slightly browned. Pour into crock pot and stir.

Dice clams if necessary. Add clams to crock pot and mix well. Pour in half-and-half, salt and pepper to taste. Mix well. Slice butter into 4 pats, and place them on top of the crock pot mixture. Cover and let cook for the time specific to your crock setting, stirring occasionally if cooking on high, so it doesn't stick to the sides. If you prefer thicker chowder, you can use flour or corn starch as a thickening agent to your desired consistency. Just make sure you mix it with cold water before adding it to the chowder.