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Clam Corn Chowder
Submitted by: Barbara Williams
5 slices of bacon
1 cup minced onion
2 cups diced raw potatoes
3 7-oz. cans minced clams
1 cup of water
2 cups drained canned corn
3 cups milk
2 Tbsp. flour
2 Tbsp. butter
Salt and pepper to taste
Fry bacon in pan until crisp. Cut or crumble bacon into small pieces and
add into a stock pot. Add
onion and cook until tender. Add potatoes. Drain
clams reserving juice. Set clams aside and add juice to pan along with one cup of water. Cover
and simmer until potatoes are tender. Add
corn. Mix flour with milk and add to pan. Add butter and cook slowly until
mixture starts to thicken. Add clams and salt and
pepper to taste. Simmer for about five minutes more and serve hot.
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