3 strips of bacon, fried and drained, and crumbled
1 c. chopped onion
1 c. chopped celery
2 c. cubed potatoes
2 cans clams
4 c. milk
6 tbsp. flour
1 c. grated carrots
Salt and pepper
1/4 tsp. thyme

Cook the celery and onion in water until almost done. Add pepper and salt to taste. Add cubed potatoes, and grated carrots. Continue cooking until all vegetables are tender. Add drained clams. Simmer. Make a sauce out of the milk and flour. Add to the clam mixture immediately. Heat until soup almost boils. Add the bacon and thyme. Simmer until ready to serve, but do not boil!!

If you want your soup thicker, you can stir in instant potatoes. If you desire richer soup you can use cream of celery soup instead of chopped celery. Add this last.