Clam Chowder - cooking recipe

Ingredients

1 pt. clams, shucked or 2 (6 1/2 oz.) cans chopped clams
3 slices bacon
1 c. chopped onion
1 c. potatoes, diced and peeled
1 tsp. celery salt
1 tsp. salt
1/8 tsp. pepper (white pepper is milder and has a better flavor)
2 c. milk
1 Tbsp. butter
1/3 c. cracker crumbs

Preparation

Drain clams, reserve liquor.
Add enough water to make 1 cup liquid.
Fry bacon in saucepan.
Remove.
Saute onion in bacon drippings until tender.
Add clams, liquid, potatoes, celery salt, salt and pepper.
Cover.
Bring to boil.
Reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.
Add milk and butter.
Heat until hot.
Stir in cracker crumbs.
Crumble bacon over individual servings.
Makes 6 servings.