Tinfoil Chef

I like seafood, always have. Though I’m not into fishing, I’d rather get my seafood in the supermarket than to spend who knows how long on the shores of a river or lake with only three fish in it or worse yet using inflatable boats or something like that to go out on the water and get seasick while I’m busy not catching anything.

Much better is the idea of just popping over to a store and buying what I need and getting down to the making (and later eating) of something good. This clam chowder recipe is a good one to start going in the slow cooker in the morning and have it for a hearty meal in the evening.

Start out with either four 6 1/2 oz cans of clams or 3 pounds fresh or frozen. If it’s frozen, thaw it and cut into bite sized pieces.

Saute 1/2 pound of bacon and a large diced onion until golden brown and then drain it and add it to the slow cooker along with the clams.

Add 6 to 8 large cubed potatoes, 3 cups of water, 3 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Cover and cook on high 3 to 4 hours or until the potatoes are tender.

In the last hour of cooking, combine 2 cups of milk with the 4 tablespoons of cornstarch. Add to slow cooker with another 2 cups of milk and stir well. Serve in large bowls with crusty French bread.

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