|
Ingredients
|
2 6-1/2 oz cans minced clams
2 cups peeled potatoes, cut into 1/2" cubes
1 cups finely chopped onion
1 cup chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 cans cream of potato soup
2 cups water
1 cup nonfat dry milk powder
1/3 cup flour
1 cup cold water
4 slices bacon, cooked crisp and crumbled
Paprika
|
|
Instructions:
|
1. Drain clams, reserving liquid.
2. Cover clams; chill.
3. In Crock Pot, combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper.
4. Stir in potato soup and 2 cups water.
5. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
6. If using low heat setting, turn to high.
7. In a medium bowl combine nonfat dry milk powder and flour. 8. Whisk in 1 cup cold water; stir into soup.
9. Cover; cook on high 10 to 15 minutes.
10. Stir in clams.
11. Cover; cook 5 minutes.
12. Sprinkle each serving with crumbled bacon and paprika.
|
