Time 4h5m Number Of Ingredients 16 Steps:
In a 3 1/2- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip). Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours. If using low-heat setting, turn to high-heat setting. In a medium bowl, combine evaporated milk and cornstarch. Stir milk mixture, clams and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and if desired, green onion.
Time 7h Yield 7-8 serving(s) Number Of Ingredients 9 Steps:
In a skillet saute the salt pork(cut into cubes). Add chopped onions last few minutes and fry with pork. Put all ingredients in a 6 qt crock pot EXCEPT milk and corn starch. Cover and cook approximately 6-7 houirs in a slow cooker. During the last half hour mix cold half and half with the corn starch. add to crock pot slowly mixing well. Cook for another half hour. Goes well with white wine and French bread.
Time 4h25m Yield 8 Number Of Ingredients 9 Steps:
If necessary, chop or slice the clams into bite-sized pieces.
Time 8h30m Yield 1 1/2 cups each, 7 serving(s) Number Of Ingredients 15 Steps:
Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf. Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard. In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.
Time 8h30m Yield 4 Number Of Ingredients 12 Steps:
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Pour off the bacon fat, and place the drained bacon pieces in a slow cooker. Stir the tomatoes, clams, potatoes, onion, carrots, celery, parsley, salt, pepper, thyme, and bay leaf into the slow cooker, cover, and set the cooker on Low. Cook until the vegetables are tender and the flavors are well blended, 8 to 10 hours.
Number Of Ingredients 12 Steps:
Add clams and juice to slow cooker. Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker. Mix thoroughly until combined. Cover and cook on high for 4 hours. Add half and half and cook on high for one additional hour. Remove bay leaf before serving.
Time 8h10m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 13 Steps:
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.
Time 8h10m Yield 10 Number Of Ingredients 6 Steps:
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker. Cover, and cook on low for 6 to 8 hours.
