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Ok this is how I make Clam Chowder, I use a crockpot or slow cooker to make it.  Anyone else feel free to post your recipe too!

Crockpot Clam chowder


    * 5 (6 1/2 oz.) cans minced clams 3 of them with their juice
    * 1/2 lb. salt pork or bacon, diced (I prefer using the bacon)
    * 1 cup chopped onion
    * 6 to 8 medium potatoes, peeled and cubed ( l like fresh red potatoes)
    * 3 c. water or chicken broth for more flavor
    * 3 1/2 tsp. salt
    * 1/4 tsp. pepper
    * 4 c. half and half cream or milk (better with the cream)
    * 3 to 4 tbsp. cornstarch
chopped fresh parsley, for garnish
I add some diced garlic with the onions.

Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion + garlic until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little chopped parsley and serve with crackers or crusty French bread.

optional extras that can be added, diced celery which would be cooked with the onions.
more seasonings, I like to add a little Cajun seasoning or Old Bay seasonings. :goodie:

Feel free to ad more recipes to this topic as I feel a recipe page coming on  :tease:

This is open all members but anyone who puts up a recipe must only do so if they have tried it out personally and can vouch for it   :tease:

GR@PH;<'S   :Hammys pint:

hahahaa I just this minute put a suggestion for that in the suggestion area.

I love recipe areas on forums, I have been on many and some of my best liked recipes I got from those forums.
I never post a recipe if it is not one I truly love and use! But I happily share!

No problam thanks for shareing them.

GR@PH;<'S   :Hammys pint:

Thanks, R-C.  Starting a recipe thread has been on my list of "things to do" for quite a while.  Here is one of the recipes I shared with Ripley.  I came up with it when I needed to make adjustments due to my husband's dietary restrictions. 

Chicken & Squash


Extra Virgin Olive Oil (EVOO)
1 Bay Leaf
1 teaspoon Basil
1 teaspoon Thyme
Pepper to taste
Red Pepper flakes to taste
2 or more teaspoons minced garlic (1 or 2 cloves, based on preference)
1 medium onion, sliced/rough chopped
1 medium yellow squash, washed and cut in bite-size pieces
1 medium zucchini, washed and cut in bite-size pieces
1 can diced tomatoes (14.5 ounces with liquid)
1 small (4 ou) can tomato sauce
1 package chicken tenders or 2-3 boneless/skinless chicken breasts, cut in bite-size pieces
Pasta (1/2 pound – any, “bow tie” pasta preferred for presentation, about 3 cups uncooked)
Pecorino Romano (or similar) grated cheese
½ green pepper, chunks or diced
Small can mushroom stems & pieces or about ½ cup fresh mushrooms


1.   Add EVOO to the bottom of a large pot.  Add the bay leaf as the oil is heating (which releases the flavor of the bay leaf)
2.   When the bay leaf has started to brown, add the garlic & onions and cook until the onions are translucent.
3.   If including green pepper and fresh mushrooms, add now and sauté until slightly soft.
4.   Add chicken pieces and cook until chicken is no longer pink on the outside
5.   Add squash, zucchini and spices (basil, thyme, pepper, red pepper flakes) and canned mushrooms if using instead of fresh
6.   Stir well to “coat” chicken and squash with spices.  Continue sautéing a few minutes so squash softens slightly
7.   Add wine (I actually prefer a robust red wine ~ ¼ cup) and continue sautéing a couple minutes longer.
8.   Add diced tomatoes and small can of tomato sauce, stir, bring to a simmer, cover and reduce temperature to low.
9.   Cook pasta according to package directions, drain and add to chicken/squash
10.   Serve with a sprinkling of Pecorino Romano grated cheese on top.

“Texas Toast” is a tasty accompaniment. 


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