Yield: 4 bowls
3 slices Bacon
1 cup diced peeled Potatoes
1/2 cup diced Onion
3/4 teaspoon Salt
1/8 teaspoon crushed Thyme
1/8 teaspoon Pepper
2  cans (6.5oz) Minced Clams (drain and reserve liquid)
1/4 cup Flour
3 cups Milk

In large saucepan, cook bacon until crisp.  Remove bacon from saucepan; drain, reserving 2 Tablespoons drippings* in saucepan.  Crumble bacon and set aside.
Add potato, celery, onion, salt, pepper, thyme and reserved clam liquid to reserved bacon drippings.  Bring to boil.  Reduce heat and simmer 10 minutes or until vegetables are tender.
In a 1 quart jar with a tight fitting lid, add Flour and Milk.  Shake vigorously and gradually stir into vegetable mixture.  Cook over medium heat, stirring frequently, for 15 minutes or until thickened.
Stir in clams, stir frequently and heat gently (do not let boil).
Top with crumbled bacon.
                        * Use 2 Tablespoons margarine or butter instead of bacon drippings.

1/4 cup butter
1 onion diced
3 stalks of celery diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can cream of chicken soup
1 Tablespoon liquid smoke
1 cup of cheddar cheese, shredded

Brown onion and celery in butter in large dutch oven pan. Add chicken stock and soup along with potatoes. Add water to completely cover the potatoes. Cook 'til potatoes are tender. Add liquid smoke and cheddar cheese just before serving. Stir to melt cheese. I like to give it a few dashes of Tabasco too.