NEW ENGLAND CORN CLAM CHOWDER

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2 c. cream-style corn
2 1/2 c. minced clams
3 slices bacon, cooked crisp
(save fat), break into bits
1 large onion, chopped fine
2 c. raw diced, peeled
potatoes
1/4 bay leaf
3 Tbsp. flour
3 Tbsp. butter
4 c. hot milk

It's best to prepare this one the night before. Chowder
should be allowed to ripen and tastes better the following day.
Strain juice from clams and add drained corn juice to
make 3 cups liquid. Saute onion in bacon fat. Add and blend
1/2 cup minced clams and flour. Heat and stir in 3 cups
reserved liquid. Add potatoes and bay leaf. Simmer chowder
until potatoes are tender. Add remaining clams and bacon bits,
corn, butter and milk. Heat. Do not let mixture boil. Serve
with potato sticks.

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