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| RECIPE FOR PACIFIC CLAM AND CORN CHOWDER |
Title: Pacific Clam And Corn Chowder
Serves: 6
Ingredients:
| 8.00 | oz | Minced clams | | 1.00 | c | Clam nectar and water | | 3.00 | sl | Bacon, chopped | | 1.00 | c | Chopped onion | | 2.00 | c | Diced raw potatoes | | 1.50 | c | Drained whole kernel corn | | 3.00 | c | Milk | | 2.00 | tb | Flour | | 1.00 | tb | Butter | | 1.00 | ts | Celery salt | | 1.00 | ts | Salt | | 1.00 | ds | Of white pepper | | 0.50 | c | Coarse cracker crumbs | | | -(optional) |
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.
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