5 lbs. potatoes, diced in 1 inch pieces
2 celery stalks, diced
1 lg. onion, diced
1-1 1/2 lbs. bacon
1 pt. half and Half
2 cans chopped clams (1 c. fresh clams, chopped), (if you like lots of clams use 4 cans or 2 c.)
Milk

Use 5 quart Dutch oven. Cook the potatoes in just enough water to barely cover them. Cook on medium high heat. Chop bacon and cook until done but not crispy. Drain 2/3 of the fat off. Add the onions and celery. Cook over medium heat until tender. When potatoes are just tender drain off 1/2 of the water. Add bacon and vegetables. Add Half and Half. Add enough milk to bring liquid 2 to 3 inches from top of pan. Thicken with cornstarch or 1/4-1/2 cup flour mixed with small amount of milk. Add to pan and stir. Drain liquid from clams. Add clams to soup base. Add clam liquid as desired. The more liquid the more clam flavor you get. Leave out the clams and you have a great potato soup. Cook until hot.