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In a large skillet, fry bacon until crispy.
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Once cooked, remove but keep the grease.
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Fry the onions, garlic and celery until soft in bacon grease. Set aside.
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In a large pot of boiling water, boil the potatoes until just soft.
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Drain and set aside.
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In the pot and on low heat, melt butter and add the flour to create a roux.
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Once flour/butter has thickened add clam juice.
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Cook for 5 minutes, then add the bacon, onions, garlic and celery to the pot.
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Pour the half and half and the potatoes into the pot and cook for another 15 minutes.
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Once done cooking, add the clams, remove the pot from heat and cover.
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Allow to sit with the lid secure for 15 minutes.
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Salt and pepper to taste and enjoy!