Clam Chowder

2 cans (5 oz/150 g) baby clams
4 strips chopped bacon
1 chopped onion1 chopped celery stalk
2 minced cloves of garlic3 small red-skinned potatoes, cubed (about 12 oz/375 g)
2 tbsp (30 mL) all purpose flour1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper1 cup (250 mL) chicken stock or vegetable stock
2 cups (500 mL) milk1 cup (250 mL) corn kernels
2 tbsp (30 mL) chopped fresh parsley
  1. Drain clams, reserving juice; set aside. 
  2. In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. 
  3. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated. 
  4. Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes. 
  5. Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. 
  6. Serve garnished with parsley.