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NEW ENGLAND CORN CLAM CHOWDER 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!