Ingredients
- 8 clams (minced)
- 1 d of pepper (white)
- 3 c milk
- 2 c potatoes (diced raw)
- 1 c clam nectar
- 1 1/2 c kernel corn (drained whole)
- 1 c onion (chopped)
- 1/2 c coarse cracker crumbs
- 2 tb flour
- 1 tb butter
- 1 t celery salt
- 1 t salt
- 3 slices bacon (sliced)
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.
