New England Clam Chowder - cooking recipe

Ingredients

3 slices bacon
1 large potato, peeled and cubed
1 medium stalk celery
3/4 tsp. salt
1/8 tsp. thyme
1/4 c. flour
3 c. milk
1 small onion, chopped
1/8 tsp. pepper
2 (6 1/2 oz.) cans clams, drain and reserve liquid

Preparation

Fry bacon until crisp.
Drain.
Add potato, celery, onion, salt, pepper, thyme and liquid from clams.
Heat to boil.
Cook, covered 10 minutes.
Combine flour and milk.
Add to mixture. After thickening, add clams.
Heat through.
Do not boil.
Garnish with crumbled bacon.