Humboldt Clam Chowder

1/2 cup cubed bacon slices

2 stalks of celery, diced

1 onion, chopped

3 cups cubed potatoes

2 cups clam chopped (use muscle and foot)

2 cups clam neck, pureed

1/4 teaspoon seasoned salt

1/4 teaspoon Mrs. Dash (Table Blend)

3 cans (14.5 oz) each chicken broth

1/2 cup half-and-half

Liquid Smoke to taste

corn starch to thicken

In a deep pan, brown bacon pieces lightly.  Add celery and onion and cook until translucent.  Stir in chicken broth. Add cubed potatoes and clams.  Add seasoned salt and Mrs. Dash (Table Blend).  Stir well. Cook over low heat until potatoes are fork-tender. Add half-and-half.  Add Liquid Smoke to taste.  Mix corn starch with cold water and add to chowder, stirring constantly over low heat until thickened. Makes approximately 8 servings.  (Try topping individual servings with shredded cheddar cheese and melting slightly in the microwave or adding sour dough croutons.)