Instructions: Saute bacon in frying pan. Drain. Crumble into small pieces. Set aside. Cut potatoes into cubes. Set aside. Drain clams and reserve 1 cup of the juice. Set aside. In large saucepan, mix the clam juice, butter, celery, onion, green onions, potatoes and bacon. Bring to boil and cover. Reduce heat. Simmer 15 minutes or until potatoes are tender. Combine flour and milk and stir until smooth. Add milk mixture, clams, half and half, hot sauce, salt and pepper to soup mixture. Cook over medium heat, stirring constantly until heated completely. Sprinkle with paprika.

Jan Says: Reheats great the next day. Can be made ahead. Goes well with a dinner or is great for a brunch.

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