8 oz Minced clams 1 c Clam nectar and water 3 sl Bacon, chopped 1 c Chopped onion 2 c Diced raw potatoes 1 1/2 c Drained whole kernel corn 3 c Milk 2 tb Flour 1 tb Butter 1 t Celery salt 1 t Salt 1 d Of white pepper 1/2 c Coarse cracker crumbs -(optional) Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. Fry bacon until crisp; add onion and cook until tender. Add potatoes and nectar-water. Cover and simmer gently until potatoes are tender; add corn and milk. Blend flour and butter and stir into chowder. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams; simmer five minutes. Serve hot and and top with cracker crumbs.