All the ingredients were staring at me (so was the Newfy, once she realized I was making some Maritime chow), so I made a batch of clam chowder, my adaptation of a "Joy of Cooking" recipe (their default is for Manhattan-style chowder, which I think sounds awful).
Whenever I make chowder, I'm reminded of a late night in New Hampshire, when I had to head down to the gas station (a Getty with a c-store) to pick up bacon. As the lady was ringing me up, I said, "Glad you had bacon, I couldn't have made dinner without it." She nodded and said, "Making chowdah, huh?" Well, of course.
I know, I know, you've seen this before. But I improved this post with pictures...
3 10-ounce cans clams, drained (reserve the liquid!)
2 cans corn, drained (reserve liquid, too)
5 or 6 strips of good-quality bacon
1 large yellow onion, chopped
1/4 cup flour
5 or 6 medium Yukon gold potatoes, diced
1 quart milk
In a large uncovered pot over medium heat, cook the bacon until fairly crisp.
Remove the bacon and chop when cool.
Cook the onions in the bacon fat until translucent.
Add the flour and whisk for about a minute, then add the liquid from the clams and corn.
Dump in the potatoes, add salt to taste (total crap shoot here, gang. I think 1/2 teaspoon is about right, but you might like more), cover and simmer for 30-45 minutes, until the potatoes are cooked but still firm.
Add the clams, corn and bacon, then the milk. Check to see if the salt is right, then heat through and serve. If you want to be all fancy, serve each bowl with a small pat of butter and freshly ground pepper (in the bowl, not on the side).