Clam Chowder

Fry bacon or salt pork in a deep kettle until golden brown. Add onions, celery and potatoes and cook, stirring frequently, until potatoes are soft.

Add minced clams, evaporated milk and clam nectar.

Heat thoroughly, but do not boil.

Garnish with parsley and a pat of butter.

If a thicker chowder is desired, add 2 tablespoons cornstarch to 1/4 cup cold water and add to chowder before heating thoroughly.