4 slices bacon, cooked & crumbled
1 c. diced celery
4 lg. potatoes, peeled & cubed
3 (7 1/2 oz.) cans minced clams
3 c. milk
1 lg. onion, chopped
1/2 c. chopped green pepper
1 1/2 tsp. salt
2 cans cream of mushroom soup
1/4 tsp. marjoram

Fry bacon until crisp. Remove from drippings and set aside. Saute onion, celery and green pepper in bacon drippings. Add cubed potatoes and cover with water. Cook until potatoes are tender. Add clams and juice. Heat. Add soups, milk and marjoram and heat through. DO NOT BOIL. Sprinkle with crumbled bacon and serve.