James Henry’s Clam Chowder

Cut and boil potatoes and celery in a small pan of salted water.

Cut bacon into small pieces and fry in a stockpot. Add onions when bacon turns crispy. Cook until onions are soft. Dran and mop up fat with paper towels.

Add flour, chopped clams with juice, and cherrystone clams. Cook on a simmer for 3 minutes. Add the cooked and drained potatoes and celery, along with the sweet corn. Mix well. Add non-dairy creamer (or half-and-half), mix again. Add butter, cover, and turn off heat. Butter will be melted in a few minutes. Mix again. Season to your taste.

For a delicious treat, serve with crusty bread or cornbread.