saute bacon in skillet, then add butter, celery, potatoe, garlic until they sweat.

add sifted flour into pan until well coated, bottom of pan will brown a little.

deglaze pan with wine and scrape the bottom with wooden spoon.

add clam juice, bay leaf, lemon juice, and cream and cook on low head until it reduces slightly (not a thick chowder)

add the seafood last so it will not overcook, simmer for about 10 minutes on low, then serve up.