12 quahogs, or large cherrystone clams with liquor
2 c. water
1 c. potatoes, chopped
1 c. celery, chopped
4 tbsp. parsley, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
4 strips bacon, cut in small pieces
1 medium onion, chopped
2 tbsp. flour
1 c. milk

Open clams and chop. Bring water to a boil, add potatoes, celery, parsley, celery salt and pepper and simmer 20 minutes. While this cooks, cut and fry bacon until lightly brown. Add onion and sauté 2 minutes. Sprinkle with flour, stirring until it disappears. Blend in milk, clams and clam liquor, stirring until slightly thickened. Set aside until vegetables finish cooking....then add to soup pot and serve.

Clams used for chowder can be opened, (over a bowl to catch the liquid), chopped and added to soup....or....place in pot with 4 Tbsp. water, brought to a boil, covered and simmered 10 minutes, or until shells partially open. Either way, strain clam liquid thru damp cheesecloth to eliminate any sand.

Serves 4-6.