4 med. potatoes, pared and sliced
1/4 lb. bacon or 3 tbsp. bacon drippings
1 c. chopped onion
1 c. chopped celery
5 tbsp. butter
5 tbsp. flour
3 c. milk
1 c. bottled clam juice or substitute additional c. milk
3 (6 oz.) cans minced clams, undrained
1/2 tsp. thyme
1 tsp. tarragon
Salt and pepper to taste

Using a 3-quart pot, cover potatoes with salted water, boil until done, 10-15 minutes and drain. While potatoes cook, fry bacon in large pot until crisp. Set bacon aside on toweling to drain and retain drippings to wilt, do not brown, onions and celery over medium heat.

When onions and celery are soft, add butter, mix in flour, add milk and clam juice and stir constantly until thickened. Add boiled potatoes, clams, thyme, tarragon, salt and pepper. Heat thoroughly. DO NOT BOIL. Serve hot and garnish with bacon bits. Serves 4-6.