4 (6 oz. ea.) cans chopped clams (with juice)
1 quart half & half (2 pints)
1 (15 oz.) can whole kernel corn, drained
3-4 potatoes, peeled, and chopped
salt, pepper and garlic salt, to taste

In a large saucepan, combine all ingredients, stir to blend. Add salt, pepper and garlic salt, to taste.

Note: Soup may be thickened by adding cornstarch mixed with water; or, may be thinned by adding milk to reach desired thicknesses.

Cook over medium to medium-low heat, stirring frequently. Higher temperatures will cause soup to scorch.

When potatoes are soft, soup is done. Serve with crackers, or freshly baked bread.

Submitted by: Nancy Barry