Title: Pacific Clam and Corn Chowder
Categories: Soup Clams
Yield: 6 Servings
| 8 | oz | Minced clams |
| 1 | c | Clam nectar and water |
| 3 | sl | Bacon, chopped |
| 1 | c | Chopped onion |
| 2 | c | Diced raw potatoes |
| 1 1/2 | c | Drained whole kernel corn |
| 3 | c | Milk |
| 2 | tb | Flour |
| 1 | tb | Butter |
| 1 | ts | Celery salt |
| 1 | ts | Salt |
| 1 | ds | Of white pepper |
| 1/2 | c | Coarse cracker crumbs (optional) |
Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. Fry
bacon until crisp; add onion and cook until tender. Add potatoes and
nectar-water. Cover and simmer gently until potatoes are tender; add corn
and milk. Blend flour and butter and stir into chowder. Cook slowly until
mixture thickens slightly, stirring constantly. Add seasonings and clams;
simmer five minutes. Serve hot and and top with cracker crumbs.