Clam Chowder - cooking recipe

Ingredients

12 quahogs, or large cherrystone clams with liquor
2 c. water
1 c. potatoes, chopped
1 c. celery, chopped
4 Tbsp. parsley, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
4 strips bacon, cut in small pieces
1 medium onion, chopped
2 Tbsp. flour
1 c. milk

Preparation

Open clams and chop.
Bring water to a boil, add potatoes, celery, parsley, celery salt and pepper and simmer 20 minutes. While this cooks, cut and fry bacon until lightly brown.
Add onion and saute 2 minutes.
Sprinkle with flour, stirring until it disappears.
Blend in milk, clams and clam liquor, stirring until slightly thickened.
Set aside until vegetables finish cooking....then add to soup pot and serve.