1 pt. oysters OR
1 lg. can Doxsee minced clams
6-8 lg. potatoes
4 med. onions
1 c. chopped celery
1/2 c. heavy cream or 1/2 and 1/2
1 1/2 c. milk
8 strips bacon, cut in 1/4-inch bits
4 tbsp. chopped parsley

Dice potatoes small; chop onions fine. Cook potatoes and 2 or the chopped onions in lightly salted water; drain. Do the same with celery. Set in oven to keep warm.

Fry bacon; when partly cooked, pour off half the fat and add the other 2 onions and brown lightly. They also go in the oven.

Put about 2 tablespoons butter in a pot and melt. Then add cream (1/2 and 1/2) and 1 cup milk. Puree half the potatoes with 1/2 cup milk in the blender and add to the heating milk and cream.

When this is piping hot, add the oysters (if you're making the oyster bit) and their juices and cook 5 minutes until oysters are plumped out and their edges curl.

If you are making the clam, just add clams, juice, your remaining potatoes, onions, celery, bacon, salt if needed, coarsely ground black pepper, parsley, and a drop of Worcestershire sauce if you wish. Serves 6-8.