4 slices bacon
3 med. onions, chopped
1 stalk celery
4 (7 oz.) cans clams
4 med. potaotes, peeled, chopped & cooked
2 carrots, chopped, cooked
4 c. milk
1 c. light cream
Salt & pepper to taste
1 (8 oz.) bottle clam juice
2 tbsp. butter

Fry bacon in 3 quart saucepan until crisp; drain, reserving drippings. Saute onions and celery in bacon drippings in saucepan. Add undrained clams and drained vegetables. Stir in milk, cream, salt and pepper. Bring to a simmer, stirring constantly. Add clam juice and butter. Simmer for 10 minutes. Serves 10.