Traditional Halloween clam chowder!

Every year the clan about five p.m. to eat some clam chowder and then trick or treat in the neighborhood, stopping by numerous times for potty breaks, unloading sacks of candy, grabbing snacks and going back into the dark street with lighted pumpkin doorways.

Here's the recipe:

In a stock pot, melt 8 oz. of cream cheese and a stick of butter......adding a quart of 2% milk, 2 14 oz. cans of fat free chicken broth....bring to simmer but do not boil. In a separate frying pan cut 1 lb. of bacon in small pieces and fry until grease is cooked out and drained. Peel six potatoes, dice and add to broth mixture along with bacon. Add 2 cups of celery slices and a large can of white shoe peg corn, 2 cans of minced clams with the juice. Season with thyme, a pinch of oregano, coarse black pepper and 1/4 tsp. of cayenne pepper and salt to taste. When potatoes are soft to the fork test.....thicken with 2 tbsp of cornstarch mixed with a little water or soup base. If you like it thicker add more. Serve with crusty bread!