6 slices bacon
1 c. celery, sliced diagonally
1 c. sliced onions
2 lg. garlic cloves, minced
1 tsp. dried thyme, crushed
4 (10 3/4 oz.) cans New England clam chowder
2 soup cans milk
1/2 c. dry white wine
2 (8 oz.) cans minced clams, drained
1/4 tsp. hot pepper sauce

In a large saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and reserve. Pour off all but 3 tablespoons drippings. In hot drippings, cook celery and onions with garlic and thyme until tender. Add remaining ingredients except bacon. Cover; heat to boiling. Reduce heat to low; simmer for 10 minutes or until thoroughly heated, stirring occasionally. Garnish with crumbled bacon. Serves 8.