1 pound blanched bacon, cut into cubes (add to boiling water for 2-3 min to blanch) 5-6 stalks celery, saute and simmer in butter, 3-4 onions, saute with celery and simmer in butter, 1 1/2 pound potatoes, cubed but not peeled, simmer until tender, but not mushy, 2 quart chicken stock to which is added (salt, pepper, 1/2 teaspoons thyme and juice from clams) 3 (6 1/2 ounce) cans clams.

Add above ingredients to chicken stock, simmer. Prepare rue: 1 stick butter melted in skillet, add 1 cup flour, stir and thicken over medium heat. Don't burn mixture! Add rue to 2 cups hot milk, remove from heat and mix well, return again to heat and thicken. Then add to soup mixture, stir and blend. Simmer. Garnish with parsley and serve warm.