Recipe - Crock Pot Clam Chowder

4 cn (6 One half Oz.) Clams Or 3 Lbs.;
fresh/frozen
One half pound Salt pork or bacon; minced
1 lg Onion; chopped
6 lg (Up To 8) Potatoes; pared
and cubed
3 cup Water
3 One half teaspoon Salt
One fourth teaspoon Pepper
4 cup Half And Half Cream Or Milk
3 tablespoon 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.
Posted to recipeludigest Volume 01 Number 282 by James and Susan Kirkland
kirkland@gj.net on Nov 21, 1997