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

In a medium saucepan cook bacon until crisp. Drain fat, reserving 1 tablespoon. Crumble bacon and return with reserved fat to saucepan. Stir in onion and celery, cooking until tender. Drain liquid from clams into a measuring cup. If needed, add enough water to clam juice to measure 1 cup liquid. Stir liquid into onion mixture.

Add potatoes and salt. Heat mixture to boiling; reduce heat, cover and simmer 20 minutes or until potatoes are tender. Add clams and milk. Heat until steaming, but not boiling - great with a little paprika sprinkled on top. Serves 4.