Yield: 4 servings
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3 slices bacon
1 cup diced peeled potatoes
1/2 cup chopped celery
1/4 cup chopped onion
3/4 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon pepper
1 ( 6 1/2 counce) can minced clams, drained, reserving liquid
3 cups milk
1/4 cup flour

Cook bacon in a large saucepan until crisp. Remove bacon; set aside.

Add potatoes, celery, onion, salt, thyme, pepper and reserved clam liquid to bacon drippings.

*Bring to a boil.

Reduce heat; cover and simmer 10 minutes or until vegetables are tender.

In 1 quart jar with tight-fitting lid, combine flour and milk; shake until smooth.
Gradually stir into vegetable mixture.

Cook over medium heat for 15 minutes or until thickened, stirring frequently.

Stir in clams.

Heat gently, stirring frequently. DO NOT BOIL.

Crumble bacon; garnish each serving with bacon.

*If desired, omit bacon drippings.

Add 2 tablespoons margarine when adding milk. 1/16/2006

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