New England Clam Chowder

6-7 slices bacon, cut into small pieces

1 medium onion, finely chopped

2 (5 ounce) cans baby clams, reserving juice

6 -7 potatoes, cubed

2 cans cream of celery soup

1 C. heavy cream 

1 C. milk

1 Tbsp. butter

1 tsp. dried dill

Add bacon to sauce pan and cook on medium low heat until crispy.Remove from pan and saute onion in bacon drippings until translucent.

Add clam juice from both cans and potatoes. Cover and cook until potatoes are fork tender, about 15-20 min., stirring occasionally. 

Add clams, soup, cream, milk, and dill weed, and butter, stirring well. Cook for about 30-45 minutes or until thickened, stirring occasionally.