Clam Chowder

2 slices bacon cut in small pieces
1 stalk celery chopped
1 medium onion chopped
2 medium potatoes peeled & diced
2 tbsp. flour
1 tbsp. butter
8 oz. clam juice
Salt and pepper to taste
13 oz. chopped clams, drained, reserve juice
1-1/2 quarts half-half
¼ tsp. thyme
2 tsp. parsley

Fry the bacon till partially cooked, add onion and celery. Sauté till
vegetables are tender and bacon is crisp. Add potatoes and butter.
Sprinkle the flour over the potatoes and mix well. Stir in reserved
liquid, clam juice, salt and pepper. Cook over low heat until the
potatoes are tender. Stir occasionally. Add the clams. Stir in
half-half, thyme, and parsley. Heat until hot but do not boil.