Steps:
- Fry bacon until cooked, but not too crisp. Drain on paper towels. Saute celery and onion in a small amount of bacon drippings. Put this in a large pot with the milk, water and clam juice. Cook over moderate heat. Add potatoes, carrots, salt and pepper. When potatoes are tender (about 35 minutes), add the reserved clams which have been heated separately before being added to the soup. If you want to thicken the soup, make a paste of cornstarch and water and stir into the soup.
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