6 slices bacon
1 c. sweet onion, diced
1 stalk celery, diced
2 (8 oz.) cans clams, minced
8 oz. clam juice
3 med. potatoes, pared and diced 1/4 inch to make 3 cups
4 tbsp. flour
3 c. light cream (half and half)
1 c. milk
Salt and pepper

Fry bacon until very crisp. Remove and drain on paper towel. Crumble. To bacon drippings add the onion and celery, saute until golden brown. Use slotted spoon to remove the onion and celery. Drain the liquid of clams and add to drippings along with clam juice and potato. Boil until potato is tender. Gradually stir a cup of the cream into the 4 tablespoons flour. Stir until smooth.