1/4 lb. bacon, diced
2 med. onions, chopped
3 doz. hard shell clams, shucked with liquid reserved; or 3 (6 oz.) cans chopped clams
2 tbsp. flour
3 lg. potatoes, diced (3 c.)
2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. pepper
3 c. milk
1 tbsp. butter
1 tbsp. celery flakes
Parsley for garnish

Brown bacon over medium heat until lightly browned, add onions and cook until tender, about 5 minutes. Add enough water to clam liquid to make 2 cups. Stir flour into onion mixture until blended. Gradually stir in clam liquid and cook, stirring constantly until slightly thickened. Stir in potatoes, salt, celery salt, and pepper; cover and cook until potatoes are tender, about 10 minutes. Add chopped clams, milk and butter; cover and cook until heated through, about 5 minutes. Garnish with parsley.