4 cups diced, peeled potatoes

1 cup chopped onion

1 cup diced celery

1 quart chicken broth (OK to substitute one quart of water with chicken bouillon granules)

1/2 pound bacon, cut into 1 inch pieces

1 8-ounce bottle clam juice.

Put all in a slow cooker, set on low. Cover and cook on low six to eight hours.

When potatoes are tender add: one each 10-3/4 ounce can cream of chicken soup, 1 cup minced clams undrained, one 8 ounce package cream cheese, cubed.

Stir until blended. Garnish with chives and a pat of butter.