This is very tasty and can be made any time of the year because it’s made with canned clams. This can be frozen if you let it chill after cooking and then freeze it. Thaw overnight in your fridge and then heat it gently to serve.
New England Clam Chowder
- 3 7-oz cans, clams
- 3 slices bacon, diced
- 1 onion, chopped
- 1/2 c scallions, sliced (green and white parts)
- 2 Yukon gold potatoes, fi1nely diced
- 1.5 c water
- 1.5 tsp salt
- 1/4 tsp pepper
- 1 can evaporated milk
- Place clams with their liquid in crock pot. Saute bacon and onion till golden and place in crockpot. Add all remaining ingredients EXCEPT evaporated milk.
- Cover and cook on low 6-9 hours or high 2.5 to 3.5 hours
- Stir in evaporated milk.