Clam Chowder

8 to 10 slices bacon, cooked crispy

4 tblsp. butter or margarine

1 med. to lg. onion

2 stalks of celery, finely chopped

1 tblsp. all-purpose flour

1 10-ounce can whole or chopped clams, with juice

1 cup water

1 8-ounce bottle of clam juice

2 large potatoes, peeled and diced

1 tsp. salt (optional)

1/4 tsp. pepper

1 tblsp. chopped fresh parsley

1 tsp. freshly chopped dill

1 qt. of milk or half and half

1/2 tsp. thyme

Instant flake potatoes

Cook bacon until crispy.� Set aside.

In large saucepan or Dutch oven, melt 1 tblsp. butter.� Saut� onion and celery over medium heat until tender, about 5 min.

Stir flour into onion mixture until blended.� Stir in remaining ingredients except clams, milk and flake potatoes.� Simmer until potatoes are tender, about 20 minutes.

Stir in clams and milk.� Heat.

Add flake potatoes to thicken to desired consistency.

Makes 4-main dish servings or 6-first course servings.

*More clams and milk can be added based on personal preference.*

C. Williams�� 10/97