New England Clam Chowder

3-8 oz. cans minced clams
1 1/2 tsp. salt
5 slices bacon, cut in 1/2″ pcs.
1/8 tsp. pepper
1/8 tsp. thyme
1/2 C. chopped onion
3 1/2 C. milk
1/2 C. chopped celery
2 T. butter
2 C. diced cooked potatoes

Drain clams; reserve 1 cup liquid. Fry bacon in skillet until almost crisp. Add onions and celery. Saute until tender; drain. Combine bacon mixture, potatoes, clam liquid, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and clams. Heat thoroughly; do not boil. Top each serving with 1 teaspoon butter.