4 strips raw bacon – chopped
2 ribs celery – chopped
1 sm. onion – chopped
1 3/4 cups chicken broth
10 oz. can whole baby clams – drained
8 oz. bottle clam juice
2 med. potatoes – cubed small
1 Tbls. fresh minced parsley OR 2 tsp. dried parsley flakes
1/2 tsp. celery salt
1/4 tsp. garlic powder
1 cup heavy whipping cream
2 Tbls. all-purpose flour
In a large saucepan over medium-high heat, cook bacon, stirring often, for 2 minutes; add celery and onion and sauté for 3 minutes.
Add broth, clams, clam juice, potatoes, and spices to pan; simmer, stirring occasionally, over medium-low heat until potatoes are tender, about 20 minutes.
Whisk together the cream and flour; stir mixture into the pan; simmer, stirring often, until thickened.