Clam Chowder

• 2 medium potatoes, diced very small (like canned soup)
• 1/2 lb. bacon, very crisp, drained and crumbled
• 1/2 head celery, sliced thin
• 2-3 medium green onions, diced. Also dice a bit of the tops
• 5-6 medium cans chopped clams in water
• 1 large can of tuna in water
• 3-4 Tbsp. corn starch
• 1 gallon milk
• salt

1. Dice and cook potatoes in 6 qt.
2. Dutch oven, set aside.
3. Do not drain.
4. Cook, drain and crumble bacon.
5. Cook celery and onions in skillet with a small amount of fat left over from the bacon.
6. Put bacon in skillet with onions and celery on very low heat.
7. Drain clams and tuna and add to skillet, allow to simmer for a few minutes.
8. Pour contents of skillet in pan with potatoes and add milk.
9. Cook on low heat until almost boiling.
10. Add corn starch to cold water and stir into soup.
11. Cook until solids stay suspended when soup is stirred, thicken more if needed.

potatoes, bacon, celery, green onions, water, water, corn starch, gallon milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110722 (may not work)