Crock Pot Clam Chowder

This is from Southern U.S. Cuisine. It makes a lot and freezes well.

• Ready In: 4 hrs 15 mins
• Serves: 6

Ingredients

• 4 (6 1/2ounce) cans  minced clams with juice
• 1⁄2 lb salt pork or 1⁄2 lb bacon, diced
• 1  cup  chopped onion
• 6 -8  medium potatoes, peeled and cubed
• 3  cups water
• 1  bay leaf
• 3 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 4  cups half-and-half cream or 4  cups milk
• 3 -4  tablespoons cornstarch
•  chopped fresh parsley

Directions

1. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, except parsley.
2. Cover and cook on high 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Remove Bay Leaf before serving.
3. Top each serving with a little chopped parsley and serve with Oyster crackers or crusty French bread.