2 cans (6 1/2 to 8 oz. each) minced or chopped clams
1 1/2 c. drained whole kernel corn
1 tbsp. butter
1 tsp. celery salt
1 c. clam liquid and water
3 slices bacon, chopped
2 c. diced raw potato
3 c. milk
2 tbsp. flour
1 tsp. salt, go easy on salt, maybe less
Dash pepper

Drain clams. Pour clam liquid into measuring cup and add water to make 1 cup. Fry bacon until crisp. Add onion and cook until tender. Add potatoes, clam liquid and water. Lower heat and simmer gently until potatoes are tender. 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 5 minutes. Top with 1/2 cup coarse cracker crumbs, optional.