3 slices of bacon (diced)
1/2 small onion  (diced)
1 1/2 celery stalks (diced)
1 1/2 garlic cloves (minced)
1/4 cup flour
2 cans chopped clams (6.5oz) (do not drain)
1/2 cup chicken broth
1/2 cup milk
1/2 cup half and half
2 medium russet potatoes
salt and pepper to taste

In a large pot over medium-high heat add the bacon and cook until
slightly crisp and no longer pink. Remove it with a slotted spoon to a
plate.

Add the onion, celery, and garlic and cook until tender. Add the flour and stir.

Add in the juice from the clams, chicken broth, milk, and half and
half, then stir until there aren’t any clumps. Add in the potatoes.

Bring the pot to a boil and reduce heat to a simmer until the potatoes
are cooked and the soup is thick. Stir in the clams and salt and
pepper. Top with crumbled bacon and serve.