3 slices bacon
2 lg. potatoes, peeled and cubed
1 med. stalk celery, chopped
1 sm. onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 (6 1/2 oz.) cans minced clams, drained, reserving liquid
1/4 c. flour
3 c. milk

In large saucepan, fry bacon until crisp; drain on paper towel. To the bacon grease add potatoes, celery, onion, salt, pepper, thyme, and liquid from clams. Heat to boiling and cook covered about 10 minutes, or until vegetables are tender.

Combine flour and milk, add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon. Makes 5 to 6 servings.