3 slices bacon
1 sm. onion, finely chopped
1/4 c. finely chopped celery
2 (6 1/2 oz.) cans minced clams
1 1/2 c. diced potatoes
1/2 tsp. salt
1 tall can (12 oz.) evaporated milk

In medium saucepan, cook bacon until crisp. Drain fat, reserving 1 tablespoon. Crumble bacon and return with reserved fat in saucepan. Stir in onion and celery, cooking until tender. Drain liquid from clams and add it (liquid) to enough water to boil potatoes until tender (with salt). Add to bacon, onion and celery mixture. Add remaining ingredients and heat to warm.