3 slices of bacon
1 to 2 lg. potatoes, peeled & cubed
1 med. stalk celery, chopped
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/4 c. flour
3 c. milk
1 (10 oz.) can minced clams

Fry bacon, saving 2 tablespoons drippings. Fry first 6 ingredients in 2 tablespoons drippings along with clam juice until potatoes are tender. Blend together flour and milk. Add to potato mixture and heat until warm, do not boil. After milk has warmed well, add clams and bacon.

Put clams in shortly before serving. Over-cooking the clams tends to make them chewy.