Title: Clam and corn chowder
 Categories: Soups, Seafood, Vegetables
      Yield: 4 Servings
 
      1 pt Clams
      1 c  Onion; chopped
      1 c  Potato; diced
      1 ts Salt
      1 c  Corn, whole-kernel
      1 tb Butter
    1/4 c  Bacon; chopped
      1 c  Clam liquor and water
      1 ts Celery salt
      1 ds Pepper
      2 c  Milk
    1/3 c  Cracker crumbs
 
  Drain clams and save liquor. Chop. Fry bacon until crisp; drain on
  absorbent paper. Coon onion in butter until tender. Add liquor,
  potatoes, seasonings and clams. Cook about 15 to 20 minutes or until
  potatoes are tender. Add corn, milk, and butter; heat. Stir in
  crumbs. Garnish with crumbled bacon sprinkled over top.