Clam Chowder

4 cans (6 1/2 oz.) clams or 3 lbs. fresh/frozen
1/2 pound salt pork or bacon -- diced
1 large onion -- chopped
6 large (up to 8) potatoes -- pared and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half cream or milk
3 tablespoons cornstarch -- (up to 4)


If the fish is frozen, thaw; cut into bite sized pieces. 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 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread.