Pacific clam and corn chowder
6 servings
Ingredients
| Quantity | 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) |
Directions
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.