New England Clam Chowder(Crock-Pot)

• 4 slices bacon cut into small pieces
• 1 large onion, chopped
• 3 (6 1/2 oz.) cans chopped clams, drained and rinsed
• 3 to 4 medium potatoes, diced
• 4 c. water
• 2 chicken bouillon cubes, dissolved in a little hot water
• 1 tsp. marjoram
• 1/2 tsp. basil
• 1 tsp. parsley
• 1 pt. half and half
• 2 (5 oz.) cans evaporated milk

1. Fry bacon and onion in skillet.
2. In crock-pot combine the bacon and onion, clams, potatoes, water, bouillon and spices.
3. Cook on low 8 to 10 hours or on high 4 to 5 hours.
4. About 1 hour before serving add half and half and evaporated milk.
5. Adjust heat to high and cook until heated through.
6. If necessary, thicken soup by mixing 2 tablespoons cornstarch with about a cup of the broth. Blend well, return to pot and cook until thickened.
7. Serve with hot crusty sourdough bread.

bacon, onion, clams, potatoes, water, chicken bouillon cubes, marjoram, basil, parsley, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329467 (may not work)