Instructions: Drain clams and reserve juice. Combine reserved juice and clam juice in a large soup pot. Stir in basil and thyme. Bring to a boil.

In the meantime, melt 3/4 cup butter or margarine over medium heat in a small saucepan. Stir in flour to make a roux. Continue to cook for 20 minutes, stirring occasionally.

In separate skillet, cook bacon until limp and slightly brown on the edges. Drain off excess fat. Add celery and onion. Continue to cook for 5 minutes or until tender-crisp.

Cook potatoes in lightly salted water just until tender, and then drain.

Stir roux into boiling clam juice, using a wire whisk to blend thoroughly. Stir in clams, bacon mixture and potatoes. Bring mixture back to a boil, then reduce heat. Stir in scalded milk or half-and-half. Do not let soup boil.

Top each serving with butter and chopped fresh parsley.

This recipe yields 6 to 8 servings.

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