Serves 6.

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

Drain clams and combine clam liquid with enough water to measure 1 cup. Pan fry bacon until crisp. Add onion and saute until tender but not brown. Add potatoes and combined clam liquid and water. Cover and simmer gently until potatoes are tender - about 15 minutes.

Add corn and milk. Blend flour and butter and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams, simmer for 5 minutes.

Top with coarse cracker crumbs, if desired. Serve hot.