Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Minced clams |
| 1 cup | Clam nectar and water |
| 3 slices | Bacon, chopped |
| 1 cup | Chopped onion |
| 2 cups | Diced raw potatoes |
| 1½ cup | Drained whole kernel corn |
| 3 cups | Milk |
| 2 tablespoons | Flour |
| 1 tablespoon | Butter |
| 1 teaspoon | Celery salt |
| 1 teaspoon | Salt |
| 1 dash | Of white pepper |
| ½ cup | 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.