Yield: 6 servings
|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|
|1 teaspoon||Celery 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.