4 potatoes, chopped
2 onions
1 c. diced celery
3 fresh garlic cloves
1 lg. can clam nectar
3 cans chopped clams
1/2 cube butter
Salt to taste
Shake of Accent
4 good shakes of Season All
1 tsp. chicken soup base
4 to 6 c. milk
1/2 bay leaf
6 or 8 whole cloves
3 tbsp. flour
3 strips bacon, fried and crumbled with drippings

Cook vegetables in butter in large kettle until tender. Add garlic, clams and clam nectar, soup base, bacon, seasonings, and milk. Let simmer awhile. Add bay leaf and cloves, remove after 10 minutes.

Just before serving, thicken with the flour mixed with water. To make Manhatten clam chowder, omit milk and add two cups of tomato juice and a large can of tomatoes. Real good if made with leftover baked salmon instead of clams.