Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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
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.
Crock Pot Clam Chowder 205

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