Recipe: Clam and Corn Chowder

Clam and Corn Chowder
Hatfield Bed and Breakfast - Barharbor Maine

4 slices crisp bacon, crumbled
1 medium onion, chopped
1/4 cup butter
2 cans (6 or 8 ounces) chopped clams
1 fresh corn on the cob
2 cups diced potatoes
1/2 teaspoon salt
1/4 teaspoon fresh pepper
2 cups heavy cream
1/4 cup flour

Saute chopped onion in butter. Add everything else except flour. In measuring cup, mix flour with a little bit of warm water to dissolve it. Add mixture to pot and bring just to boiling. Cover and simmer for 30 minutes. If you want a thicker base, add a little bit more flour. Serve with oyster crackers, fresh bread, and a salad.