|4 cans||(6 1/2 Oz.) Clams Or 3 Lbs.; fresh/frozen|
|½ pounds||Salt pork or bacon; diced|
|1 large||Onion; chopped|
|6 larges||(Up To 8) Potatoes; pared and cubed|
|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.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997