Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe.
Preparation Time
15 mins
Cooking Time
6 hr
Total Time
6 hr 15 mins
Calories
407 Calories
Recipe Instructions
Step 1
In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
Step 2
In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.
Ingredients
2 (12 fluid ounce) cans evaporated milk
1 cup chopped onion
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
