1/4 lb. salt pork or bacon, diced
2 med. onions, sliced
3 doz. hard shell clams, shucked with liquid reserved
Water
2 tbsp. all-purpose flour
3 lg. potatoes, diced (3 c.)
2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. pepper
3 c. milk
1 tsp. butter
Parsley for garnish (optional)

1. In 3 quart saucepan over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes.

2. Add enough water to clam liquid to make 2 cups.

3. Stir flour into onion mixture until blended. Gradually stir in clam-liquid mixture 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.

4. Chop clams; add clams, milk and butter to pan; cover and cook until thoroughly heated (5 minutes.