1 lb. pepper bacon, diced
5 celery stalks, diced
1 lg. white onion, diced
8 Yukon Gold potatoes, peeled and cubed
1 qt. whipping cream OR half and half
1/2 c. flour
3/4 c. butter
2 qt. clam juice
6 cans Snows chopped clams or whole baby clams
Salt
Fresh ground pepper

In a large pan, cook potatoes in clam juice until just tender, not mushy; add the juice from the cans of clams if more liquid is needed. When potatoes are done, add whipping cream or half and half and clams and bring to a simmer. In a skillet, sauté bacon 4-5 minutes on medium heat. Add celery and onion and cook until onions are translucent. Drain off fat and add bacon mixture to the potatoes. In a separate pan, melt butter, then add flour, salt and freshly ground pepper and cook on medium-low for 2 minutes. Add the potato mixture and stir until it thickens. Simmer 15 minutes and serve.