Try it at Home
Cook 4 slices of diced bacon in a Dutch oven over medium-high heat until fat is released. Remove bacon from pan and add 1½ cups diced onion and 1 cup
chopped celery to bacon drippings. Cook for 5 minutes or until vegetables are tender. Stir in 1½ cups water and 4 cups peeled and cubed potatoes. Season with salt and pepper. Boil uncovered for 15 minutes or until potatoes are tender. Pour in 3 cups halfand-half and add 3 tablespoons butter.
Drain 2 (10 ounce) cans minced clams, reserving liquid. Add clams and half the clam liquid into the soup, cooking for 5 minutes, avoiding a full boil. Sprinkle with bacon and serve with oyster crackers.