Clam and Corn Chowder Recipe ingredients

• 1 pint small clams, hard parts removed
• 1 pint canned corn
• 1 pint water
• 1 teaspoon Karo, Blue Label
• 1 onion, minced
• 2 tablespoons Mazola
• 1 pint sliced potatoes
• 1 quart milk
• 1 tablespoons Argo or Kingsford's Cornstarch
• Salt and pepper to taste

To prepare this Clam and Corn Chowder Recipe, first fry the onions till yellowed, in the Mazola, add the Karo, water and potatoes and simmer fifteen minutes. Pour in the milk, add the corn and when boiling, the claims chopped, or whole, if very small clams are used. Thicken with the cornstarch blended with an equal amount of cold water, bring to boiling point, season to taste and serve with crisped crackers.