James Henry’S Clam Chowder

• 2 cups Diced Potatoes
• 1 stalk Celery, Medium Dice
• 6 strips Bacon (thick Sliced And Peppered)
• 1 whole Sweet Onion, Medium Size (medium Dice)
• 2 Tablespoons Flour
• 1 can (6.5 Oz. Can) Chopped Clams (or More Clams To Your Taste)
• 10 whole Cherrystone Clams
• 1/2 cups Frozen Sweet Corn Niblets (extra Sweet)
• 2 cups Non-dairy Creamer (or Half-and-Half)
• 2 Tablespoons Butter
• Salt To Taste
• Black Pepper To Taste
• Thyme, To Taste

1. Cut and boil potatoes and celery in a small pan of salted water.
2. Cut bacon into small pieces and fry in a stockpot. Add onions when bacon turns crispy. Cook until onions are soft. Dran and mop up fat with paper towels.
3. Add flour, chopped clams with juice, and cherrystone clams. Cook on a simmer for 3 minutes. Add the cooked and drained potatoes and celery, along with the sweet corn. Mix well. Add non-dairy creamer (or half-and-half), mix again. Add butter, cover, and turn off heat. Butter will be melted in a few minutes. Mix again. Season to your taste.
4. For a delicious treat, serve with crusty bread or cornbread.

potatoes, celery, bacon, sweet onion, flour, frozen sweet, creamer, butter, salt, black pepper, thyme

Taken from tastykitchen.com/recipes/soups/james-henrye28099s-clam-chowder/ (may not work)