1 pint clams
1/4 cup chopped bacon
1 cup chopped onion
1 cup clam liquid and water
1 cup diced potatoes
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked or canned whole kernel corn
2 cups milk
1 T. butter or margarine
1/3 cup cracker crumbs



Drain clams and save liquid. Chop clams. Fry bacon until crisp; drain on paper towel. Saute onion in bacon drippings until tender. Add the clam liquid and water, potatoes, seasoning, and clams.

Cook for about 15 minutes, or until potatoes are tender. Add corn, milk, and butter; heat. Stir in cracker crumbs. Sprinkle bacon over top to garnish. Serves 6.

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