Clam And Corn Chowder Recipe

• 1 pint small clams, hard parts removed
• 1 pint canned corn
• 1 pint water
• 1 teaspoon corn syrup
• 1 onion, minced
• 2 tablespoons corn oil
• 1 pint sliced potatoes
• 1 quart milk
• 1 tablespoons cornstarch
• Salt and pepper to taste

1. Fry the onions until yellowed in the corn oil. Add the corn syrup, water, and potatoes and simmer fifteen minutes.
2. Pour in the milk, add the corn, and bring to a boil.
3. Add the chopped claims or whole if very small clams are used.
4. Thicken with the cornstarch blended with an equal amount of cold water. Bring to boiling point, season to taste, and serve with crisp crackers.

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