In large saucepan,fry bacon until crisp; drain on paper towel. To drippings add potato, celery, onion, salt, pepper, thyme and liquor from clams. Heat to boiling and cook covered, about 10 minutes or until vegetables are tender. Combine flour and milk, add to vegetable mixture. Heat over medium heat until mixture thickens, stirring occasionally. Stir in clams. Heat through, but do not boil. Garnish with crumbled bacon.