Clam and Corn Chowder
Drain clams and save liquid.
Fry bacon until crisp; drain on absorbent paper.
Cook onion in butter until tender.
Combine liquid from clams with water to make 1 cup.
Add liquid, potatoes, seasonings and clams to pan with oinions.
Cook about 15 to 20 minutes or until potatoes are tender.
Add corn, milk, and butter; heat.
Stir in crumbs.
Garnish with crumbled bacon sprinkled over top.