Clam And Corn Chowder

1 pint clams
1.4 cup chopped bacon
1 cup chopped onion
1 cup clam liquor and water
1 cup diced potatoes
1 tsp, celery salt
1 tsp. salt
Dash pepper
1 cup cooked or canned whole kernel corn
1 Tbsp. butter
1/3 cup cracker crumbs

Drain clams and chop saving liquor. Fry bacon until crop, drain on paper towels. Sauté onion in bacon drippings until tender. Add clam liquor and water, potatoes, seasonings and clams.

Cook for about 15 minutes or until potatoes are tender. Add corn, milk and butter, heat. Stir in cracker crumbs. Garnish with bacon sprinkled over the top.

Yield 6 servings