Step 2

Fry bacon in saucepan until medium crisp. Remove the bacon and set aside.

Step 3

Add celery and onion to bacon drippings and fry until slightly browned, stirring constantly.

Step 4

Add potatoes, broth, dill weed, celery seed and salt. Bring to boil, then reduce heat and simmer for 10 to 15 minutes, or until potatoes are tender.

Step 5

In separate bowl, combine flour and milk, blending until smooth. Stir into broth mixture.

Step 6

Bring back to a boil, then reduce heat to a simmer. Stir in bacon, cream, and clams. Simmer an additional 5 minutes, stirring constantly. Serve hot with a dash of pepper.