Clam Chowder

4 6 1/2 ounce cans clams
1 1/2 pounds salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 cups water
3 1/2 teaspoons salt or less if desired
1/4 teaspoon pepper
4 cups half and half or milk
3 to 4 tablespoons cornstarch

Cut clams into bite size pieces, if necessary.

In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crockpot with clams.

Add remaining ingredients, except half and half or milk and cornstarch.

Cover; cook on high 3 to 4 hours or until potatoes are tender.

During the last hour of cooking, combine 1 cup half and half with cornstarch. Add with the remaining half and half; stir well. Heat through.

Serve in large bowls with French bread, if desired.