Title: Pacific clam and corn chowder
 Categories: Soups, Clams
      Yield: 6 servings
 
      8 oz Minced clams
      1 c  Clam nectar and water
      3 sl Bacon, chopped
      1 c  Chopped onion
      2 c  Diced raw potatoes
  1 1/2 c  Drained whole kernel corn
      3 c  Milk
      2 tb Flour
      1 tb Butter
      1 ts Celery salt
      1 ts Salt
      1 ds Of white pepper
    1/2 c  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.