6 slices bacon, diced raw
2 ribs celery, finely chopped
1 c. water
1 tbsp. fresh parsley, finely chopped
1/4 tsp. curry powder
1 onion, finely chopped
2 (7 oz.) cans minced clams, drained and reserve liquid
1/4 tsp. thyme
Salt and pepper to taste

In a saucepan, cook bacon until crisp. Drain on paper towels. Saute the onion and celery in the bacon drippings until soft. Add the clam liquid, potatoes and water. Cook, uncovered, until potatoes are tender. Add the remaining ingredients and simmer until heated through. Taste for seasonings. Ladle into heated bowls.