Crockpot Clam Chowder 2

Course : Chowders
Serves: 4
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26 ounces clams or 3 pounds fresh
1/2 pound salt pork or bacon -- diced
1 large onion -- chopped
6 large 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

Preparation / Directions:

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.

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