3 slices of bacon
1 lg. potato, peeled & cubed
1 med. celery stalk, chopped
1 sm. onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 (6 1/2 oz.) cans minced clams, reserve liquid
1/4 c. flour
3 c. milk

In large saucepan, fry bacon until crisp; drain. To drippings add potato, celery, onion, salt, pepper, thyme, and liquid from clams. Heat to boiling and cook, covered about 10 minutes or until vegetables are tender. Combine flour and milk, add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through but do not boil. Garnish with crumbled bacon. 5 to 6 servings.