New England Clam Chowder - cooking recipe

Ingredients

3 slices bacon
1 c. diced, peeled potatoes
1/2 c. chopped celery
1/4 c. chopped onion
3/4 tsp. salt
1/8 tsp. crushed thyme leaves
1/8 tsp. pepper
2 (6 1/2 oz.) cans minced clams, drained (reserve liquid)
1/4 c. flour
3 c. milk

Preparation

In large saucepan cook bacon until crisp; remove from pan and drain, reserving drippings in pan.
Crumble bacon; set aside.
Add potatoes, celery, onion, salt, thyme, pepper and reserved liquid from clams to bacon drippings.
Bring to a boil.
Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
In a 1-quart container with lid, add flour to milk.
Shake well.
Stir into vegetable mixture.
Cook over medium, heat 15 minutes or until thickened, stirring frequently.
Stir in clams; heat gently, do not boil.
Garnish with bacon.
Makes 4 (1 1/4 cup) servings.