Pacific Clam And Corn Chowder

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 t Celery salt

1 t Salt

1 d 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.