New England Clam Chowder

6 thick bacon strips
2 tablespoons butter
3 celery ribs, diced
1 large onion, diced
3-5 potatoes, peeled and cut into ¼ to ½ in cubes
2 bottle (8 ounces) clam juice
1 8oz can chicken broth
3 teaspoons minced garlic
2 bay leaves
½ teaspoon white pepper
½ teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon oregano
¼ teaspoon parley
4 tablespoons of flour
2 cups half-and-half
4 to 6 cans chopped clams

1. Cook bacon over medium heat in a large pot and set aside.
2. Add butter, after it melts add celery and onion to pan add a pinch of salt and sauté until tender (4-5 min) add garlic; cook 2-3 min.
3. Slowly stir in flour. Cook for 5 minutes, don’t let flour turn brown. A little color is fine.
4. Add potatoes, clam juice, liquid from the canned clams and chicken broth to pot, bring to a boil. Reduce heat to low, cover, and leave for 20 minutes or until potatoes are tender.
5. Add seasonings and 2 cups of half and half simmer for 30 minutes to thicken. Remove bay leaves.
6. Adjust thickness by adding half and half to thin, or slurry to thicken.
7. Stir in clams and heat for around 5 to 10 minutes on low (Do Not Boil).