4 cans (6 1/2-oz.) chopped clams
1/2 lb. bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half-and-half cream or milk
3 to 4 tbsp. cornstarch

In skillet sauté bacon and onion until golden brown; drain. Put into crock-pot with clams. Add all remaining ingredients, except cream. 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 blend thoroughly. Heat through until chowder is thickened and bubbly, stirring frequently.