In 3-quart saucepan, cook bacon, onion and celery over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain.

Stir clams, reserved clam liquid, ¾ cup of the milk, the potatoes, salt and pepper into bacon and onion.

Heat to boiling.

Reduce heat; cover and simmer about 15 minutes or until potatoes are tender.

ln medium bowl, beat remaining 2 cups milk and the flour with whisk until smooth and blended.

Stir into clam mixture.

Heat to boiling, stirring frequently.

Boil and stir 1 minute or until thickened.

Sprinkle each serving with parsley.