CLAM  CHOWDER

1 quart shucked clams (add water if too dry)

1/3 pound  bacon

1 large onion, minced

2 ribs celery, minced

2 large potatoes, diced

1 bay leaf

1/2 teaspoon thyme

1 quart of milk, scalded (may use half cream for thicker soup)

1/2 cup of butter

1/4 cup of flour

Salt and pepper

Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry bacon  in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender and add milk. If desired, add fish and/or shellfish to make seafood chowder.

Serves: 4