Pacific Clam And Corn Chowder

Ingredients

8 clams
240 gr clam nectar
3 slices bacon
120 gr onion
300 gr potatoes
230 gr kernel corn
700 ml milk
16 gr flour
14 gr butter
3 gr celery salt
3 gr salt
1 d of pepper
50 gr coarse cracker crumbs

Instructions

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.