1 large onion, chopped
3 celery ribs, chopped
1 Tbls. butter
1 (8 oz.) bottle clam juice
1 (10 oz.) can minced clams
5 slices bacon, cooked and crumbled
1 cup heavy cream
1 cup chicken broth

Heat butter in a saucepan. Sauté onion and celery over medium heat until soft, about 5 minutes. Add clam juice, clams, bacon, and chicken broth and bring to a simmer.

Reduce heat to low, then add cream. Heat through.

Serve hot.

Option: Add 4 oz. of fresh bay shrimp to make a seafood chowder.