2 lb. red potatoes
Dash of salt
1/4 c. bacon
1/4 c. flour
1/4 c. yellow onion
1/4 c. celery
1 tbsp. butter
Dash white pepper
1 tsp. chicken base
1/2 gal. whole milk
1 lb. clams
1/4 c. carrots

Cook potatoes. Chop potatoes, bacon, celery and carrots. Saute bacon, onion, carrots and celery in frying pan for 5 minutes or until light brown. Place ingredients into a soup pot. Add butter to mixture and stir until melted. Add flour, white pepper and chicken base; stir until blended. Cook for 5 minutes stirring occasionally. Preheat milk in a separate pan until warm, stirring so milk doesn't burn. Add milk gradually to soup pot while stirring. Cook until thickened. Add clams and potatoes. Season to taste.