CLAM AND CORN CHOWDER

1/4 lb. pork bacon, diced
1 onion, peeled and chopped
2 stalks celery, chopped
4 potatoes, peeled and chopped
2 c. clam stock*
1 1/2 c. cooked corn (we used frozen)
3 c. milk
1 1/2 c. heavy whipping cream
2 cans (6 oz. each) chopped clams
1/2 tsp. salt
1/8 tsp. pepper

Fry bacon in nonstick skillet until crisp. Remove with slotted spoon and set aside. Saute onions and celery in fat until tender.

Place the potatoes and stock in a large soup pot and simmer, covered, about 15 minutes. Remove the onions and celery from the skillet with a slotted spoon, and add to the soup pot. Add corn, milk and cream. Simmer uncovered for 10 minutes. Do not boil. Add clams and heat through. Season with salt and pepper. Ladle into soup bowls, and garnish with the crumbled bacon. Serve immediately.

*We bought one 8 oz. bottle of clam juice, then drained 1 cup of juice from the clams. 

-SIDE DISH-

EASY CAESAR SALAD

1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately. 

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  This meal is rated a one scrubbie clean-up.