Chop the bacon and cook it in a sauté until crispy. reserve the fat.

Bring 4 quarts of water to boil. Blanche the potatoes for 3 minutes, then drain and shock with cold water. Set aside.

Sauté the carrots, onions, parsley, and celery in the bacon fat and butter until the onions are soft.

Add the flour to make a roux. Gradually add the clam juice, stirring frequently.

Bring to a boil, reduce heat and simmer.

Add the potatoes, clams, cooked bacon, milk and cream. Return to a boil and simmer for about 30 minutes. Salt and pepper to taste.