2Fry bacon until crisp, remove bacon and reserve. Pour off all but 1 Tbsp bacon grease and add celery and onion, saute until soft and translucent.
3Add butter and flour, cook for 1 to 2 minutes then add liquids and ham base. Cook until thickened.
4Add Clams and cooked potatoes, Heat through, adjust seasonings and either add crumbled bacon, or top bowls of chowder with it to serve. (You can also top with a few chopped chives or chopped parsley if you like)