6 lg. chowder clams OR
12 cherrystone clams
1 lg. potato, diced fine
3 stalks celery, diced
1 qt. milk
4 tbsp. flour
Salt and fresh ground pepper
1 med. onion, diced
2 strips bacon
4 tbsp. butter
1/2 tsp. paprika
1 or 2 drops hot sauce (Tabasco)

Remove clams from shells and reserve liquid. Finely mince clam meat and place on side. Cut bacon into 1/2 inch lengths. In large pot (3 - 4 quart) place minced clams, bacon, potatoes, onions, celery and butter. Saute over low heat until onions turn golden but not brown. Add flour slowly and blend well until flour is dissolved. Continue to simmer for another 3 - 4 minutes. Then add clam liquid, milk and all seasonings. Simmer over low heat stirring until the potatoes are tender and the chowder thickens. Serve hot with crackers or French bread. Makes 4 - 6 servings.