4 oz. bacon
3 (6 oz.) cans soft shelled clams
4 med. potatoes
1/2 c. onions, chopped
2 1/2 c. milk
1 c. light cream
3 tbsp. flour
1/2 tbsp. Worcestershire sauce
1/4 tbsp. butter
Salt & pepper
Celery

In a large saucepan, fry 4 ounces of bacon until crisp. Remove bacon from pan, leaving grease in the pan.

Drain the cans of clams, reserving liquid.

Add water to clam liquid to measure 2 cups.

Add to saucepan: clam/water mixture, potatoes (peeled and diced) and onions. Cook covered for 15 minutes or until potatoes are tender.

Stir in clams, 2 cups of milk and 1 cup of light cream. Stir 1/2 cup of milk into 3 tablespoons flour, then add to chowder. Cook and stir constantly until bubbling. Cook an additional minute, then add 1/2 tablespoon Worcestershire sauce, salt, pepper and celery salt to taste. Add 1/2 teaspoon butter. Cook another minute. Add crumbled bacon to top of soup when serving.