1 qt. clams & liquor
1/4 lb. bacon or salt port, chopped
3/4 c. onion, sliced
1/2 c. celery, sliced
1 c. water
3 c. potatoes
1 sm. bay leaf
1/4 tsp. thyme
1 sprig parsley
1/2 tsp. salt
Dash of pepper
3 c. milk, scalded

Cook bacon until brown. Pour off all fat except 2 tablespoons. Add onion, celery and water to fat and cook until almost tender. Add seasonings, clams and liquor and potatoes. Cook until potatoes are tender. Add scalded milk. Serve.