Instructions: * Note: These most commonly are packaged in 10-ounce or 6.5-ounce cans at the supermarket.

Cook bacon with butter or margarine on medium heat. When bacon is halfway done, add garlic. Cook for 2 minutes. Add chopped onion and celery. Cook until onions are tender, then add flour. Cook, stirring, until it begins to turn golden, then add chicken stock and clams, with their juice, and simmer.

Add potatoes and thyme. When potatoes are done, add heavy cream, salt, pepper to taste, and parsley. If you prefer a thicker chowder, stir cornstarch into heavy cream, then slowly add to chowder.

This recipe yields 15 servings.

Comments: Based in San Diego, the Shiloh is one of the most sophisticated anti-aircraft cruisers in the Pacific Fleet. These days, however, the ship is defending more than its military reputation.

Twelve decks high with an all-male crew of 400 sailors and 28 officers, the Shiloh holds the title for dishing up the best chow among mid-sized naval ships. Not only did sailors serve lunch to visiting Chinese admirals in July, they won the 1997 Edward F. Ney Award for the most impressive food service.

Named for World War IIs head supply officer, the Ney Award is the Oscar of sailor food, the Emmy of the cramped galley.

This recipe was introduced to the Shiloh crew by Mess Management Specialist Ron Royales.

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