If the fish is frozen, thaw; cut into bite sized pieces. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crock pot with remaining milk and stir well. Serve in large bowls with crusty French bread. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
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|Serving Size: 1 Serving (4633g)|
|Recipe Makes: 1|
|Calories from Fat: 2714 (51%)|
|Amt Per Serving||% DV|
|Total Fat 301.5g||402 %|
|Saturated Fat 136.6g||683 %|
|Monounsaturated Fat 118g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 798.3mg||246 %|
|Sodium 4152.7mg||143 %|
|Potassium 13445.3mg||354 %|
|Total Carbohydrate 482.1g||142 %|
|Dietary Fiber 56.3g||225 %|
|Sugars, other 425.8g|
|Protein 181.2g||259 %|
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Calories per serving: 5321
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