Clam Chowder

This is a very traditional clam chowder. I'm always tempted to add other seafood and fish but it's so good with clams why mess with a good thing?!

5 rashers bacon
1 onion, finely chopped
3 stalks celery, finely chopped
51 oz can chopped clams (reserve the clam juice)
2 C half and half (or heavy cream)
4 medium potatoes, peeled and cubed
1/2 tsp thyme
1/2 tsp oregano

This was just before I added the half and half!

Fry the bacon until it's well done and then set aside on paper towels to drain and cool. After a few minutes chop it up into tiny pieces, so that the smokiness will diffuse through the chowder. 
Meanwhile in a large saucepan gently sauté the onion and celery in butter for about 10 minutes, until they're cooked but translucent.
Add the clam juice, potatoes, bacon and herbs and simmer for about 15 minutes until the potatoes are tender. Check the seasoning and add a dash of salt and white pepper if needed.
Then add the clams, half and half and heat through very gently.
Let me know how it goes.