Bean Pot Clam Chowder

4 (6 1/2 oz.) cans minced clams with juice

1/2 lb. salt pork or bacon, diced

1 cup chopped onion

6 to 8 medium potatoes, peeled 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

chopped fresh parsley, for garnish

Cut clams into bite-sized pieces if necessary. In skillet, saute bacon and onion until golden brown; drain. Put into a Bean Pot with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high (400′) 1 to 2 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. Top each serving with a little chopped parsley and serve with crackers or Beer bread.