Gather all ingredients before starting recipe
Strain clams and reserve clam juice
Finely chop 2-3 sprigs of fresh dill and set aside
Peel and dice 2-3 small white potatoes and reserve
Cut 4 slices of thick bacon into lardoons, (cut across the width of each strip, about 1/4" slices)
Heat a small skillet over medium high heat and add bacon, cook the bacon until it turns a nice golden color, remove bacon and reserve pan dripping
Peel and finely chop 1/3 of a medium Spanish onion and finely chop 4 stalks of celery
Pour bacon drippings into a stock pot and add onion and celery to bacon dripping and sauté over medium heat until the vegetables begin to get soft, 4-5 minutes
Add celery seed, Worcestershire sauce and hot chili sauce to onion mixture and stir to combine
Grate 2 medium cloves of garlic into onion mixture and stir to combine, cook for 1 minute, then add 1 to 1 1/2 tablespoon of flour
Stir to combine and cook for about 2 minutes
Add vegetable stock and the 2 cups of the reserved clam juice and bottled clam juice and stir to mix in with flour and remove any lumps
Bring to a boil, add diced potatoes, bring to a boil again, reduce heat to a medium simmer and cook potatoes for 10-15 minutes, or until soft.
Add heavy cream and reserved canned clams, check for seasoning
