1. Cook Bacon Until Crisp. Drain; Finely Chop; Set Aside For Use In Step 6. Reserve Equal Amount Bacon Fat For Use In Step 2.

2. Saute' Onions And Celery In Bacon Fat About 7 Minutes Or Until Tender Crisp.

3. Drain Clams; Add Equal Amount Water To Drained Clam Liquid. Combine With Potato Mixture; Reserve Drained Clams For Use In Step 7.

4. Blend Butter Or Margarine And Flour To Form A Roux; Set Aside For Use In Step 6.

5. Reconstitute Milk; Add To Potato Mixture. Heat To Just Below Boiling. Do Not Boil.

6. Add Clams, Pepper, Thyme, Parsley, And Salt To Mixture. Simmer 10 Mintues.

**All Notes Are Per 100 Portions.

Onions; 1 Lb 6 Oz Fresh Celery A.P. Will Yield 1 Lb Chopped Celery.

Used. See Recipe No. A01100.

7 Lb Diced Potatoes.

4. In Step 3, 1 Lb 11 Oz ( 3/4-No. 10 Cn) Dehydrated Diced Potatoes Or 1 Lb 8 Oz (1 Gal) Dehydrated Sliced Potatoes May Be Ysed. Increase Water To 3 1/2 Gal.

5. One-D Ladle May Be Used. See Recipe No. A-4.