Ingredients:

2 slices bacon, cut into small pieces
1 stalk celery, chopped
1 medium onion, chopped
2 medium potatoes, peeled and diced
1 tbls. butter
2 tbls. all-purpose flour
1 8-oz. bottle clam juice
salt and pepper to taste
2 6.5-oz cans. minced or chopped clams, drained, reserve liquid
1 1/2 quarts half & half
1/4 tsp. dried thyme
2 tsp. chopped, fresh parsley


Directions:

Fry the bacon until partially cooked. Add the celery and onion. Saute until the vegetables are tender and the bacon is crisp. Add the potatoes and butter. Sprinkle the flour over the potatoes and mix well. Stir in the reserved liquid from the clams, clam juice, milk and salt amd pepper. Cook over low heat until the potatoes are tender, stirring occasionally. Add the clams. Then stir in the half & half, thyme and parsley. Heat until hot, but do not boil. Garnish with parsley before serving. Enjoy!