Clam Chowder

Cook the bacon until crisp.

Remove the bacon and set aside.

Cook the onion and celery in the bacon drippings.

Add the butter and stir in the flour.

Whisk in the chicken broth until smooth.

Add the potatoes and simmer until tender.

Stir in the clams and bacon.

Pour in the heavy cream.

Season with black pepper.

Simmer briefly and serve warm.