New England Clam Chowder

3 or 4 bacon slices, diced
1 onion, finely chopped
1.2 cup finely diced celery
2 tblspn all-purpose flour
2 (6 ½ oz.) cans chopped or minced clams, un drained
2 (8 oz) bottles clam juice
3 medium potatoes, peeled, cut in ½ inch cubes
1 bay leaf
2 ½ cups half and half
Salt and pepper
Finely chopped parsley

In a large kettle, fry bacon until crisp; Reserve 1 to 2 tblspn bacon fat I kettle. Add onion and celery; sauté until onion is soft and transparent. Stir in flour; cook 1 minute. Drain juice from clams into kettle; reserve clams. Stir in bottled clam juice. Add cooked bacon, potatoes and bay leaf. Cover and simmer 20 minutes or until potatoes are tender. Add half and half and reserve clams. Add salt and pepper to taste. Cook until heated through. Remove and discard bay leaf. Serve from kettle or spoon a tureen. Garnish with paprika and parsley. Makes 4 to 6 servings.