Clam Chowder

I got this from Mrs. R--she is one of Sarah's friends.  The recipe is her mother-in-law's--she tweaked it and I tweaked it a little bit more--It is so yummy and perfect for a fall evening!

1/4 pound bacon, cut up
1/2 large onion, chopped
1/2 bag frozen corn
5-6 red potatoes, washed and cut into pieces
3 celery stalks, sliced
2 cans chopped clams
2 cups half and half
salt and pepper
3 T butter
about 1/4 cup flour


In large soup pan, fry bacon.  Add onions and saute until clear.  (I drained off the extra grease at this point) Add corn, potatoes, celery, clams (with juice), and potatoes.  Add 1/2 cup of water and 1 cup of the half and half.  Continue cooking until potatoes are tender.
In a small sauce pan, make a white sauce with the butter, flour and the last 1 cup of half and half.  Thicken.  Slowly ladle in a half cup of the soup "liquid" and then stir in the entire "thickening" sauce into the soup.  Simmer until potatoes are tender--flavor with salt and pepper.