New England Clam Chowder

• 3 slices bacon
• 1 cup diced peeled potatoes
• 1/4 cup flour
• 3 cups milk
• 2 tbsp. margarine
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 3/4 tsp. salt
• 1/8 tsp. thyme leaves crushed
• 1/8 tsp pepper
• 2 - 6 1/2 oz. cans minced clams (drained) reserve liquid

1. Cook bacon until crisp.
2. Drain reserve drippings in saucepan. Crumble bacon, set aside.
3. Add potatoes, celery, onion, salt, thyme, pepper, clam liquid.
4. Bring to boil.
5. Reduce heat.
6. Cover and simmer 10 minutes or until vegetables are tender.
7. In quart jar with lid, add flour to milk.
8. Shake well.
9. Stir into vegetables mixture.
10. Cook over medium heat 15 minutes or until thickened. Stir in clams gently, stirring frequently.
11. Do Not Boil.
12. Garnish each serving with bacon. 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68808 (may not work)