Instructions: Dice bacon if you are using bacon. In a 2 quart pot, cook the bacon until it begins releasing juices or melt 3 tablespoons of butter. Saute the onion and celery until the onion is transparent. Add the diced potatoes and heat through. Add the flour and stir. The flour will get a little sticky on the bottom of the pot, so keep stirring for a minute. Add water or stock and parsley and stir until smooth. Cook until the potatoes are tender, about 20 minutes, stirring occasionally to prevent sticking.

Add salt, pepper, clams and half and half or milk. Cook over low heat, taking care not to boil, until the soup is heated through.

To serve, put a pat of butter in each bowl, ladle in the hot soup, and garnish with parsley or croutons.

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