Cook potatoes in clam juice and stock over medium heat until cooked about half way through. At that point, add the celery, onions and clams with juice.
Continue cooking until potatoes are soft not mushy. Remove from heat and add half and half and bacon.
Add ½ cup of potato flakes and gradually add remaining flakes until you reach desired consistency. Salt and pepper to taste.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/new-england-clam-chowder-sundaysupper/