The Tides Wharf Restaurant New England Style Clam Chowder

1 lb clams, canned, chopped

5 cups clams juice, canned

3 slices bacon, diced

1 large onion, diced

4 medium potatoes, diced

salt and pepper to taste

2 cups hot milk

1 1/2 cups hot heavy cream

1 cup Roux, 1/2 butter 1/2 flour

1 cup celery, diced

Combine bacon, onions, and celery in a saucepan, cook gently over low heat for 10 minutes. Add clam juice and potatoes. Add Salt and pepper to taste. cook potatoes until tender. Add the hot milk and hot cream, boil for 5 minutes. thicken with the Roux, and serve.