Well she's doing it again and I'm definitely going to be participating, I shared some of my family's favorite Holiday recipes last year and can't wait to share more. So if this is something you're interested in doing, just go on over and read the rules and explanation.
Morning ladies, it's thursday and time for another Slow Cooking Thursday. I'm sporting a new SCT banner so go ahead and update your old ones when you get a chance.
Thank you again to all the participants, I've gotten such a wonderful collection of recipes already and can't wait to see more.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
I tried 2 new slow cooker recipes this week and they were pretty good....Swiss Steak and Italian Sausage Penne. Also a thumbs up to Cheri for her Slow Cooked Caramel Apples, the kids LOVED them.
Here's the one for today:
NEW ENGLAND CLAM CHOWDER
Virginia Watson, Scranton, PA
1/2 c. butter, melted
2 T. onion powder
2 t. dried thyme
2 stalks celery, chopped
46-oz. can clam juice
2 cubes chicken bouillon
2 bay leave
3 16-oz. cans whole potatoes, drained and diced
3 10-oz. cans whole baby clams
2 c. light cream
2 c. milk
salt and pepper to taste
In a slow cooker, stir together butter, onion powder, thyme and celery; cook on high setting for 30 minutes. Add clam juice, bouillon, bay leaves and potatoes. Cover and continue cooking on high setting for 2 hours. Add clams and their juice; turn setting to low and cook for an additional 2 hours. Stir in cream and milk; cook for an additional one hour, or until heated through. Before serving, discard bay leaves; add salt and pepper to taste. Makes 6 servings.
Arrange seashels and beach glass from your last vacation on a cake stand. Tuck in some tea lights too....a sweet reminder of happy family times!