Ingredients

• 4 (6 1/2 oz.) cans clams
• 1/2 lb. salt pork or bacon, diced
• 1 lg. onion, chopped
• 6 to 8 lg. potatoes, pared and cubed
• 3 cups water
• 3 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 4 cups half and half (or milk)
• 3 to 4 tablespoons cornstarch

Preparation

Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into Crock Pot 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 cup of half and half with the cornstarch. Add that and the remaining half and half and stir well; heat through. Serve in large bowls with crusty French bread.