4 cans clams - (6 1/2 oz ea)
1/2 pound salt pork or bacon -- diced
1 large onion -- chopped
6 large potatoes - (to 8) -- pared and cubed
3 cup water
3 1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cup half-and-half, cream or milk
3 tablespoon cornstarch - (to 4 tbspns)

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 milk with the cornstarch. Add that and the remaining milk and stir well; heat through.

Serve in large bowls with crusty French bread.

Source