2 potatoes, diced
3 cans chopped clams with juice
3 clam cans water
6 strips bacon, fried and crumbled
2 med. onions, chopped
2 carrots, diced
2 stalks celery, chopped
2 additional c. water (more or less depending on taste)
1 1/2 tsp. celery salt (optional)
1 tsp. Mrs. Dash seasoning
1 bay leaf, broken in half
Salt and pepper to taste
1 can cream of potato soup
1 can cream of celery soup
4 tbsp. butter
Cornstarch to thicken, if necessary
Half & half or cream (optional)

Put diced potatoes, clams and juice in pot; heat on medium-low. Fry bacon and add to pot. Mince onions, carrots, celery and add with cups of water. Add celery salt, Mrs. Dash, bay leaf, and salt and pepper. Cook down for 1 1/2 hours.

Add soups. Melt butter in mixture and slowly stir in cornstarch, making sure it doesn't lump. Cook 1/2 hour more.

Just before serving, add half & half or cream for color. Make sure it doesn't boil after adding cream. Serve hot with toasted French bread and cheese.