2 strips bacon, minced and fried until crisp (do NOT drain grease)
1/4 c. flour
2 c. water
4 cans chopped clams (drain and reserve liquid)
1 med. onion, chopped
1 carrot, grated
1 stalk celery, chopped
1/2 green pepper, chopped
4 good-sized potatoes, cubed
4 cans drained clams
1 tsp. thyme
1 tbsp. salt (or to taste)
1 tsp. Accent
1/2 tsp. black pepper
1 qt. milk (add more for thinner chowder)
2 tbsp. butter
2 tbsp. minced parsley

Stir flour into bacon and grease. Add water and liquid from clams to roux and stir well. Add onion, carrot, celery, green pepper, and potatoes to roux and cook until vegetables are done. Add clams and stir. Add remaining ingredients and heat to boiling, but do not boil.