Pacific clam and corn chowder

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.

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