New England Clam Chowder

This is Tammy's version of Clam Chowder. It's rich, creamy and delicious.

3 cans (6-oz.) clams
2 cups cubed potatoes
1 cup onion, chopped
1 cup celery, chopped
16-oz. half-and-half
1-1/2 sticks butter
1/2 cup flour
1-1/2 tsp. salt
pepper to taste
2 strips bacon

Cook bacon is bottom of pot; when done, keep bacon grease. Break bacon into small pieces and set aside.

Drain liquid off clams into bacon grease in pot and use it to cook potatoes, onion and celery until tender. Make white sauce by melting butter in pan. Stir in flour and gradually add half-and-half, stirring until thick. Mix together with potatoes, onions, celery and clams; season with salt and pepper. Heat but do not boil. Sprinkle bacon bits on top and serve.