Clam Chowder

Drain juice from 2 (6 1/2 oz. ) cans minced clams and pour over 1 C finely chopped onion and 2 C finely diced potatoes. Add one can Cream of Celery soup. Simmer until vegetables are tender (about 15 minutes). Mix 3/4 C flour with enough milk to make a smooth paste. Add this flour paste to the vegetables and blend. Add 8 slices crumbled bacon, 1 can evaporated milk, 1 C whipping cream, 1 C milk. Cook until smooth and thick. Add clams; heat through. Season with salt.