Cathie's Clam Chowder

In a medium skillet over medium heat cook bacon celery and onion until onion is translucent. Remove from heat and set aside.

In a large saucepan melt butter over medium heat. Whisk in flour to form a roux cooking until bubbly. Whisk in 1 jar of clam juice until smooth. Stir in onion mixture. Pour in half-and-half stirring constantly. Stir in clams reduce heat and simmer 30 minutes.

Season with pepper and serve.