In a skillet, cook the bacon over medium heat until all the fat has rendered out and the bacon is crispy. Allow the bacon to drain on a paper towel, crumble and set aside. Reserve about 2 tablespoons of bacon fat and discard the rest.

Drain the cans of chopped clams. Reserve the liquid and refrigerate the clams until use.

In a dutch oven or stock pot, cook the onions, carrots and celery in the bacon fat over medium heat until the vegetables are tender and onions translucent.

Add the potatoes, reserved clam liquid and clam juice. Cover and cook for about 20 minutes or until the potatoes are fork tender.

Add 2 cups of whole milk, salt and pepper. Make a slurry by whisking 1 cup of half and half with 2 ½ Tablespoons of cornstarch. Add to the soup and whisk everything together. Bring to a rolling simmer until soup thickens.

Turn the heat off. Taste and reseason. Add the chopped clams, stir and serve immediately.

Optional: a tablespoon of red wine vinegar just before serving. This will brighten and enhance the clam flavor.

Garnish with crumbled bacon, chopped parsley, chives or fried shallots. Served traditionally with oyster crackers.