3 slices of bacon
1 lg. potato, peeled/sliced
1 stalk celery, chopped
1 sm. onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 cans (6 1/2 oz.) minced clams (reserve liquid)
1/4 c. flour
3 c. milk

In saucepan fry bacon until crisp, drain on paper towel. To bacon drippings, add potato, celery, onion, salt, pepper, thyme and liquid from clams. Heat to boiling and cook, covered, 10 minutes or until vegetables are tender. Combine flour and milk to make a roux, 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.