3 slices bacon
1 c. diced peeled potatoes
1/2 c. chopped celery
1/4 c. chopped onion
3/4 tsp. salt
1/8 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
2 (6 1/2 oz.) cans minced clams, drained, saving liquid
1/4 c. flour
3 c. milk

Cook bacon in large saucepan until crisp. Remove bacon; set aside. Add potatoes, celery, onion, salt, thyme, pepper and reserved clam juice to bacon drippings. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. In 1 quart jar with tight fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetables mixture. Cook over medium heat for 15 minutes or until thick. Stir frequently. DO NOT BOIL. Crumble bacon over each serving. 4 (1 1/4 cup) servings.