½ lb. Bacon, diced
1 C finely chopped onions
1 C chopped celery
2 C diced potatoes
2 C water, salted
2 C fresh ground clams
¼ C butter

First, sauté onion and bacon until bacon is crisp. Stir often so the onions don’t burn.  When bacon is done, set aside.  Cook the celery, potatoes, and clams in the salted water until tender.  Add bacon mix.  Add 2-3 cans of evaporated milk and heat until hot.  Add the butter, along with salt and pepper to taste. 

• If using canned clams, wait until the celery and potatoes are tender, then add the clams and water  to mix.  Stir milk in last.
• If the soup is too water, it can be thicken with a little bit of cornstarch/water paste.
• This recipe also makes great potato chowder, just omit the clams.

1 ½ C Clams, ground coarsely
1 C     dry white wine
1 C chopped onions
1 Tbsp Garlic, freshly chopped or to taste
1 ¼ C Butter
1/8 C Olive oil
¾ tsp Oregano
1 ½ tsp  Basil
3 Tbsp  Parmesan Cheese, grated
2 Tbsp  Parsley, dried
18 oz  Cream Cheese
1 Pkg  Spaghetti noodles, cooked according to box directions

Saute onions and garlic in butter and oil until tender. Add oregano and basil.  Add wine and juice from clams to pan.  Simmer to reduce some liquid.  Add the clams, parsley, and Parmesan cheese.  Right before serving, add the cream cheese and stir in with clam sauce until heated.  Add salt and pepper to taste.  Serve over pasta.

8 oz.   Cream Cheese, softened
8 oz.   Chopped or canned clams
2 tbsp Mayonaise
Tbsp   Juice from clams
1 tsp Lemon juice
To taste:
 Onion, finely grated
 Worceshire sauce
 Tobasco sauce
 Salt
 Pepper

In bowl, mix above ingredients.  Serve with crackers and or chips.