New England(ish) Clam Chowder

After searching the web and dozens of "the best" clam chowder recipes, I threw a couple of them together until it sounded right.  Since I hail from California, it may not be the authentic New England recipe, but it's easy and delicious!  Serve with crusty French or Sourdough bread.

Ingredients:

3 slices bacon
½ onion, chopped
2 ribs of celery, chopped
3 tablespoons flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
1 pound russet potatoes, chopped into small cubes
1 teaspoon garlic pepper
Salt and pepper

Directions:

1. Heat the bacon in a large, deep pan (large enough to hold all the chowder) until cooked through. Remove bacon and let cool.
2. Cook onion and celery in bacon grease until softened. While they’re cooking, chop the cooled bacon into bite-sized pieces.
3. Sprinkle flour over the onion and celery and stir to mix. Stir in the chicken stock, clam juice, cream, garlic pepper, bacon and potatoes. Heat on high until chowder starts to bubble. Reduce heat and simmer for 20 minutes, stirring frequently.
4. Add the clams and cook for another 2 minutes, until the clams are just firm. Season with salt and pepper to taste.