1 pkg. bacon, cross cut 1/2" pieces
2 large onions, chopped
1/2 bunch celery chopped
4-6 small cans of clams and juice or 1 50 oz. can of clams
5 large potatoes peeled and cubed
1-2 bay leaves
3/4 c. flour
3 quarts milk
1/4 t. pepper
sprinkle of parsley
chicken boullion cubes 6-10 depending on your taste
Directions: Begin with a large pot. Fry bacon until lightly browned, not dark. Drain and save drippings. Add onions and celery, stir and cook with bacon for 5 mins. Add bay leaves. Add potatoes and clams and juice; simmer until potatoes are barely done–10-15 mins. Mix bacon drippings with enough butter or oil to make 1/2 c.; add flour to make a paste. Add 1 quart milk to pot and heat. Add paste and cook until quite thick. Add 2 more quarts of milk; heat well but do not boil. Season soup with boullion cubes.
This soup is better if it sets for a couple of hours. It is also great the next day. If soup is too thick, you may thin with a bit of milk or water.