Clam Chowder

Two cans of clam's

Two medium to large potatoes, pealed and diced

Half an onion diced

Three or four slices of bacon cut into small pieces

Milk

Butter

Cajun Seasoning salt

Table salt

Black pepper

Corn starch (use very sparingly)

Cheese... preferably Monterey Jack.

Optional : Green onion

In large skillet on medium heat, melt butter. Throw in potatoes, onion and bacon together (For crunchy bacon it is advised to cook separately). Add salt and a little water to keep from browning potatoes. Cook till potatoes are soft through but still maintain their shape. Reduce heat and add clams and Cajun seasoning salt and pepper. Add Milk in slowly, just enough to cover the potato and clam mixture. Slowly bring temperature back up to medium heat or until simmering add cornstarch to thicken, and add grated cheese and green onion to final touch. Measurements are not exact, because I don't measure. Before adding the milk be sure that the temperature has been lowered because the milk can curdle if done to quickly. Once milk is added and heated through, taste test for the right amount of salt, butter, pepper, or seasoning mix. Then add the starch in slowly to insure that it isn't over thickened. Even my five-year-old daughter loves this. Anita E. Killeen, TX