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.