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- Melissia Swiatek
- 3 slices bacon, cut into small pieces
- 1 cup (225 ml) diced peeled potatoes
- 1/2 cup (125 ml) chopped celery
- 1/4 cup (60 ml) chopped onion
- 1/4 tsp (1 ml). salt
- 1/8 tsp (1 ml). dried thyme leaves, crushed
- 1/8 tsp (1 ml). pepper
- 13 oz (364 grm). can minced clams, drained, reserving liquid
- 1/4 cup (60 ml) all purpose flour
- 3 cups (700 ml) whole milk
- Cook bacon in large saucepan over medium heat till crisp.
- Remove bacon from saucepan.
- Drain on paper towels.
- Set aside.
- Add potatoes, celery, onion, salt, thyme, pepper, and reserved clam juice to bacon drippings.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer 10 minutes or till vegis are crisp tender.
- In 1 qt. jar with tight fitting lid, combine flour and milk.
- Shake till smooth.
- Gradually stir into vegi mixture.
- Cook over medium heat 15 minutes or till thickened.
- Stir frequently.
- Stir in clams.
- Heat gently, stirring frequently.
- Do not Boil.
- Sprinkle bacon over each serving.
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