6 to 7 slices bacon, minced
3 stalks celery, chopped
4 med. potatoes, chopped
1/2 c. onion, chopped
4 (6.5 oz.) cans Gortons minced clams
3 tbsp. cornstarch
1 1/2 tsp. salt
1 qt. half & half
Pepper to taste

Mince bacon and fry; remove from fat. Add celery, onions, potatoes, and liquid of clams (and enough water to cover vegetables, if needed). Cook until tender. Mix cornstarch with 1/3 cup of half & half and reserve. Add remainder of half & half, the clams, and bacon to soup and heat to just before boiling, then add cornstarch mixture.