1Put the onions, celery, and carrots along with the 2 tablespoons of butter in a pot and cook until they are partially done over low heat. You do not want to brown these. Add into the pot the potato, celery and N.E. clam chowder soup. Add the quart of cream and the whipping cream. Add the boullion cubes. Add the chopped potatoes. Open the clams and add them juice and all. Add the chopped bacon. Simmer until the potatoes and the other vegetables are cooked. Usually 20-30 minutes. Add the Wondra or flour to make a roux. Add this to the soup. You want it to just thicken slighly like a chowder. Add more flour if needed. I serve these in deep bowls with additional bacon added on top, sometimes with shredded cheese and oyster crackers.
You can use corn instead of carrot if you prefer we happen to like the carrots. You can add more of the potatoes if you want a thicker soup.