New England Clam Chowder

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
  1. Saute salt pork in a frying pan until cooked through and slightly brown.
  2. Add onion and saute until onion is softened and translucent.
  3. Add all ingredient EXCEPT half-and-half and cornstarch to slow cooker and cook covered for 6 hours.
  4. Whisk together half-and-half and cornstarch in a small bowl.
  5. Slowly add and stir in half-and-half/cornstarch mixture to the slow cooker.
  6. Continue cooking for another 1/2 hour or so until the chowder is thickened.