2 slices bacon (optional) or 1 tbsp. butter
1 lg. onion, minced
4 stalks celery, chopped
1 qt. shucked clams or 2 cans minced clams
3 tbsp. butter
1 tbsp. flour
3 lg. potatoes, diced
1 to 2 tsp. salt
1/4 to 1/2 tsp. pepper

Saute bacon in kettle until lightly brown. Add onion and celery. Cook, stirring occasionally until tender. If not using bacon, saute onion and celery in 1 tablespoon butter. Meanwhile, drain clams, reserving liquid and chop. To onion and celery mixture, add butter. Stir in flour; add clams, potatoes, salt and pepper. After mixture heats one minute, add clam liquid plus water to make 5 cups. Cook covered until potatoes are tender. Serves about 8.