6 slices bacon, chopped
2 potatoes, peeled and diced
1/2 lb. mushrooms, sliced
3 ribs celery, diced
1/2 onion, diced
3 cans chopped clams, drain and reserve liquid
1 tbsp. chicken soup base
1 tsp. thyme
1/2 tsp. white pepper
1 qt. half & half
1/3 c. flour
Clams

IN soup pot, fry bacon until crisp. Do not drain. Add potatoes, mushrooms, celery, onion and liquid from clams. Add water and chicken soup base to barely cover vegetables. Boil, then simmer for 10-12 minutes until potatoes are tender. Add thyme and white pepper, continue to simmer.

Put 1 cup of half & half and the flour in a jar. Shake to dissolve flour. Add to soup along with rest of half & half. Stir until thick. Season to taste with salt.

Remove from heat. Add clams. Let set 10 minutes until clams heat and flavors blend. Serves 6.