Prepare celery, potatoes and green onions as stated above.

Place butter in a deep pot and begin to melt.

Add the sliced celery, diced potatoes and sliced green onions into the pot with the butter and cook over medium heat. Stir continually to avoid burning.

When butter begins to simmer, lower heat keeping the low simmer. Stir often and cook vegetables for about 25 minutes-or until vegetables are fork tender.

When, vegetables are tender, lower the heat to low and add flour and garlic. Stir and cook for 1-2 minutes.

In a blender, pulse the minced clams with the juice to chop up the clams. (If you want larger pieces of clams in your soup, skip this step. We like very small pieces)

Add salt, pepper, clams and clam juice. Stir to heat through over low heat.

Slowly add half and half to the soup while stirring.

Adjust heat as needed to heat through and thicken.

Serve with bacon crumbles, extra green onion and a crusty bread. Enjoy!