2 c. creamed corn
2 1/2 c. minced clams
3 slices crisp bacon
1 lg. chopped onion
2 c. raw, diced potatoes
Bay leaf
3 tbsp. flour
3 tbsp. butter
4 c. hot milk

Strain juice from clams and add to strained corn juice to make 3 cups. Saute onion in bacon fat. Add and blend 1/2 cup clams and flour. Heat and stir in 3 cups reserved liquid. Add potatoes and bay leaf. Simmer until potatoes are tender. Add remaining clams, bacon, corn, butter, and milk. Simmer until heated through, but do not boil.