New England Clam Chowder

• 3 slices bacon
• 2 fairly large potatoes, peeled and diced
• 1 medium stalk celery, chopped (about 1 c. more or less)
• 1 small onion, chopped
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. thyme
• 2 (6 1/2 oz.) cans minced clams
• 1 can smoked clams
• 1/4 c. flour
• 3 c. milk

1. In large saucepan, fry bacon until crisp.
2. Drain on paper towel.
3. To drippings, add potatoes, celery and onion, salt, pepper and thyme and liquid from clams.
4. Heat to boiling and cook 10 minutes or until vegetables are tender.
5. Combine flour and milk and add to vegetable mixture.
6. Heat over medium heat until mixture thickens, stirring occasionally.
7. Stir in clams; heat thoroughly, but do not boil.
8. Garnish with crumbled bacon.

bacon, potatoes, stalk celery, onion, salt, pepper, thyme, clams, clams, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991299 (may not work)