Clam and Corn Chowder

1 pt Clams
1 c Onion; chopped
1 c Potato; diced
1 ts Salt
1 c Corn, whole-kernel
1 tb Butter
1/4 c Bacon; chopped
1 c Clam liquor and water
1 ts Celery salt
1 ds Pepper
2 c Milk
1/3 c Cracker crumbs


Drain clams and save liquor. Chop. Fry bacon until crisp; drain on absorbent paper. Coon onion in butter until tender. Add liquor, potatoes, seasonings and clams. Cook about 15 to 20 minutes or until potatoes are tender. Add corn, milk, and butter; heat. Stir in crumbs. Garnish with crumbled bacon sprinkled over top.