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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | medium | clam | 16 | fliud ounces | cream, half and half | 4 | cups (8 fl oz) | water | 1 | thick slice, packed 12/lb | lb. bacon, cooked crisp and crumbled | 8 | small (1-3/4" to 2-1/2" dia.) | potatoes cubed, 1/2 inch | 1 | medium (2-1/2" dia) | Onion, chopped | 4 | teaspoons | salt, to taste | 2 | cloves | garlic, chopped | 2 | dash | pepper, to taste | 1 | teaspoon | rosemary, dried | 1 | teaspoon | oregano | 1 | tablespoon | parsley flakes | 1 | tablespoon | basil, dried | 2 | tablespoons | Cornstarch |
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Steps
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Sequence
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Step
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| | 1 | Chop onions and dice potatoes. | | 2 | Fry Bacon. Set Aside on paper towels to soak up oil. When cool crumble. | | 3 | Fry onions and potatoes in left over bacon grease. | | 4 | Chop Clams. Place clams in crock pot. Add bacon, onions and potatoes into the crock pot. | | 5 | Add water, garlic and all spices. | | 6 | Turn crock pot on. Set to High for 2 hours. | | 7 | Get a small bowl and mix all the cornstarch and 4 oz of the cream together. There shouldn''t be any lumps. Add this to the crock pot and add the rest of the cream. Cook 1 more hour on High. |
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