1/4 lb. bacon, diced and blanched
6 stalks celery, thinly sliced
2 med. onions, chopped
1 tbsp. butter
1 qt. chicken stock
Fresh cracked pepper to taste
3 (6 1/2 oz.) cans minced clams
1/2 tsp. thyme
1 1/2 lbs. red potatoes
8 tbsp. butter
6 tbsp. flour
1 qt. milk
4 ripe tomatoes, diced

Dice and blanch bacon in boiling water for about 2 minutes. Saute celery and onions in 2 tablespoons butter over medium heat. Do not brown. Add bacon, celery, and onions to the chicken stock. Add the juice only from the clams, reserving the meat. Bring to a simmer; add pepper and thyme.

Dice potatoes without peeling. Add to the stock and simmer until cooked but still firm. In a skillet, melt the 8 tablespoons butter and blend with the flour. Cook for just a minute, then add the flour mixture to 1 quart of hot milk. Stir until thickened. Combine the diced tomatoes, reserved clams, and milk sauce with the potatoes and stock. Simmer 10 minutes.