2 doz. clams
4 potatoes
1 can corn, white crushed or fresh corn
1 can sm. green butter beans
1 med. size onion
6 slices bacon
2 tbsp. flour
2 qt. water
Salt & pepper to taste

Put clams and potatoes through a coarse food chopper. Fry bacon to a crisp brown, remove meat. Chop onions and cook tender but not brown in hot bacon grease.

Bring clams, potatoes and onion to a boil until soft, add corn, butterbeans and bacon in small pieces, also add balance of bacon grease. Add a little cold water to the flour and thicken the chowder with it, just before removing from the fire. Add 2 tablespoons of butter. Salt and pepper to taste. Serve very hot.