6 slices bacon
2 lg. potatoes, peeled and cubed
2 med. stalks celery, chopped
2 med. carrots, grated
2 sm. onions, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
4 cans (8 oz. each) minced clams
1/2 c. flour
6 c. milk

In a large saucepan, cook bacon until crisp; remove from pan. To drippings add potatoes, celery, carrots, onion, salt, pepper, thyme and liquid from clams. Bring to a boil and cook, covered, about 10 minutes or until vegetables are tender. Combine flour and milk; add to vegetable mixture. Cook over medium heat until mixture thickens, stirring occasionally. Stir in clams. Continue cooking over low heat until heated through, but do not boil. Garnish with crumbled bacon.