1 qt. chicken stock
6 stalks celery
2 onions
1/4 lb. bacon
1/2 tsp. thyme
1 1/2 lbs. potatoes
1/4 lb. butter
1/2 c. flour
2 c. milk
4 ripe tomatoes
3 (6 1/2 oz.) cans clams
Parsley
Salt and pepper

Chop and blanch bacon. Add chopped celery and onions with chicken stock. Simmer 15 minutes. Add thyme, cubed potatoes, salt, and pepper; simmer until tender. Make roux (butter and flour melted together). Stir into broth together with hot milk and juice from clams. Add tomatoes and clams. Simmer for 10 minutes. Garnish with parsley.