DIRECTIONS:

1. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat. When the water comes to a boil, turn the heat to low, and cook clams another 30 seconds.
2. Pour the milk and cream in a saucepan with the potatoes and bring to a boil. Bring the heat down to a low simmer, and reduce the mixture for 30 minutes.
3. Put the bacon in a large, heavy saucepan and cook over moderate heat, stirring, until the bacon just begins to brown. Remove the bacon from the pan, and pour off excess fat, leaving behind about 3 tablespoons of fat in the pan.
4. Cook onions and celery in bacon fat over moderate heat until soft, about 4 minutes. Add cooked bacon, lower heat, and stir in flour. Cook for another 2 minutes, stirring to prevent mixture from sticking to pan.
5. Add reserved clam broth to onions and bacon. Bring to a boil and stir well. Add potatoes, lower heat, and simmer for 5 minutes.
6. Add the cream mixture to the chowder, and simmer over low heat. While chowder is simmering, remove the clams from their shells and cut in quarters. Add the clams and cayenne pepper to the chowder, and season further with salt and white pepper.