Even my kids like this one.

4	cans	clams (61/2 oz.) or 3 lbs. fresh or frozen clams
1/2	lb.	salt pork or bacon, diced
1	lg.	onion, chopped
6	lg.	potatoes, peeled and cubed
3	c.	water
31/2	tsp.	salt
1/4	tsp.	pepper
4	c.	half-and-half or milk
3	tbsp.	cornstarch

If fish is frozen, thaw and cut into bite size pieces.  In skillet, sauté salt pork or bacon and onion until golden brown; drain.  Put into Crockery Pot with clams.  Add all remaining ingredients, except milk.  Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender.  During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch.  Add to Crockery Pot with remaining milk and stir well. 

Serve in large bowls with French bread.