This recipe uses a slow cooker but it could be done equally well on the stove.
- 1/3 salt pork, cut into small cubes
- 1 small onion, finely chopped
- 6 6.5 oz cans chopped clam in clam juice
- 2 8 oz bottles clam juice
- 2 bay leaves
- 2 large potatoes, peeled and cut into chunks
- 1/3 t black pepper
- 1-1/2 C half-and-half
- 2 T cornstarch
- Saute salt pork in a frying pan until cooked through and slightly brown.
- Add onion and saute until onion is softened and translucent.
- Add all ingredient EXCEPT half-and-half and cornstarch to slow cooker and cook covered for 6 hours.
- Whisk together half-and-half and cornstarch in a small bowl.
- Slowly add and stir in half-and-half/cornstarch mixture to the slow cooker.
- Continue cooking for another 1/2 hour or so until the chowder is thickened.