Crockpot Clam Chowder

- 4 (6 1/2 oz.) cans clams or 3 lbs. fresh/frozen
- 1/2 lb. salt pork or bacon, diced
- 1 lg. onion, chopped
- 6 to 8 lg. potatoes, pared and cubed
- 3 c. water
- 3 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 c. half and half cream or milk
- 3 to 4 tbsp. cornstarch


1. If the clams are frozen, thaw first; cut into bite sized pieces and put in crockpot

2. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams.

3. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender.

4. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crockpot with remaining milk and stir well.

5. Serve in large bowls with crusty French bread.