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Crock Pot Clam Chowder
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 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In skillet, sauté 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
milk with the cornstarch. Add that and the remaining milk and stir well; heat
through.
Serve in large bowls with crusty French bread.
   
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