2 (7 oz.) cans minced clams
3 slices bacon, chopped
1 c. chopped onion
2 c. diced raw potato
1 1/2 c. drained whole kernel corn
3 c. milk
2 tbsp. flour
1 tbsp. butter
1 tsp. celery salt
1 tsp. salt
Dash of pepper

Drain clams. Pour clam liquor into a measuring cup and add water to make 1 cup. Fry bacon until crisp. Add onion and cook until tender. Add potatoes and clam liquor with water. Cover and simmer gently until potatoes are tender. Mix in corn and milk. Blend flour and butter and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams. Simmer 5 minutes. 6 servings.