New England Clam Chowder - cooking recipe

Ingredients

1 qt. chicken stock
6 stalks celery, chopped
2 yellow onions, chopped
1/4 lb. bacon
1/4 tsp. salt
1 Tbsp. margarine
1/4 tsp. pepper
1/2 tsp. thyme
1 1/2 lb. cubed potatoes with skins
1/2 c. margarine
1/2 c. flour
1 qt. milk
3 (6 1/2 oz.) cans clams
4 tomatoes (optional)

Preparation

Bring chicken stock to a boil.
In a small pan, saute celery and onions in 1 tablespoon margarine.
Add to stock.
Blanch bacon in a little hot water.
Add to stock and simmer.
When the mixture has come to a boil, add salt, pepper, thyme and potatoes. Simmer until potatoes are tender.