4 slices bacon
1/2 c. chopped onion
2 tbsp. flour
1/8 to 1/4 tsp. pepper
3 c. milk
2 med. potatoes, peeled and diced (about 2 c.)
9 oz. whole kernel corn (prefer frozen)
2 (16 1/2 oz.) cans minced clams, undrained

In Dutch oven, fry bacon until crisp. Remove bacon and drain. Crumble and set aside. Add onion to drippings and saute. Stir in flour and pepper. Cook until mixture is smooth and bubbly. Gradually add milk. Cook until thick, stirring constantly. Add potatoes and corn. Bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender, stirring frequently. Stir in clams and thoroughly heat. Add salt to taste. Garnish with crumbled bacon.