5 to 6 bacon strips, fried and crumbled
2 cans (7 to 8 ounce) minced clams, drained
4 to 5 stalks celery, chopped
1 can tomato soup
1/4 cup onion, chopped
5 to 6 potatoes, diced
1 can cream of celery soup
Salt and pepper to taste
Fry the bacon in a skillet and remove. Using the bacon grease, saute the chopped onions. In a separate kettle, cook the potatoes in enough water to cover. When the potatoes are tender, add the celery, clams, bacon, onions, celery soup, and tomato soup. Salt and pepper to taste. Mix thoroughly and simmer for 30 minutes before serving.