Step 1

In a large pot over medium-high heat add the bacon and cook until slightly crisp and no longer pink. Remove it to a plate with a slotted spoon.

Step 2

Add the onion, celery, and garlic and cook until tender. Add the flour and stir.

Step 3

Add in the juice from the clams, chicken broth, milk, and half and half, then stir until there aren't any clumps. Add in the potatoes.

Step 4

Bring the pot to a boil and reduce heat to a simmer until the potatoes are tender and the soup is thick. Stir in the clams and salt and pepper to taste. Top with crumbled bacon and serve.