| 2 10 oz | Cans clams |
| 6 | Potatoes peeled and cubed |
| 1 | Onion chopped very fine |
| 3 | Celery stalks chopped very fine |
| 1 cup | Chopped bacon, about 8 slices |
| 1 1/2 cup | Water |
| 3 cups | Cream |
| 2 t. | Butter (not margarine) |
| 1 t. | Salt |
| 1 t. | Pepper |
| | Dash of garlic salt |
| 1 t. | Dried parsley |
Brown bacon in large pot. Add onion and celery and cook an additional 3-5 minutes. Add potatoes and cook 2 more minutes on med-high heat. Add water and cover. Cook for about 15 minutes or until the potatoes are tender. Stir while potatoes are cooking every few minutes to prevent sticking and burning.
Reduce heat to low and add cream and butter and clams with juice.
Add salt, pepper, parsley, and garlic salt. Heat until just before boiling.
Serve hot with oyster crackers if desired. Heats up the next day like a dream, and thickens as it sits.