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
If the clams are frozen, thaw first; cut into bite sized pieces and put in crockpot
In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams.
Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender.
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.
Serve in large bowls with crusty French bread.