1/2 lb. bacon, chopped and cooked
1 c. finely chopped onions
1 c. finely diced celery
2 c. finely diced potatoes
2 c. (6 1/2 oz. each) minced clams
3/4 c. butter
3/4 c. flour
1 qt. half and half cream
1 1/2 tsp. salt
Dash of pepper
1/2 tsp. sugar

Prepare vegetables. Place in saucepan. Drain juice from clams and pour over vegetables. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender, about 20 minutes.

Melt butter; add flour and blend. Cook two minutes. Add cream and cook, stirring until smooth and thickened, using wire whisk to blend.

Add bacon, undrained vegetables and clams and heat through. Season with salt and sugar. Serves: 8. Serve with tossed salad and French bread.