In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes

crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave about

1-2 tablespoons of bacon grease in the pot.

In the same pot with the bacon grease, add the diced onion and chopped celery. Sauté them over

medium heat until they become tender, which should take about 5 minutes.

Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for an

additional 2-3 minutes to remove the raw taste of the flour.

Add the diced potatoes to the pot and pour in the water. Crumble the chicken bouillon cubes into

the mixture. Stir well to combine.

Drop in the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer

for about 15-20 minutes or until the potatoes are tender.

Once the potatoes are cooked, pour in the clam juice and add the heavy cream. Stir to combine.

Add the undrained minced clams (with their juices) to the pot. Heat the chowder over low heat until

it's heated through, but be careful not to let it boil.

Season the chowder with salt and pepper to taste. Remember that the bacon and bouillon cubes can

add saltiness, so taste before adding too much salt.

Remove and discard the bay leaves. Serve hot, and garnish with crispy bacon