New England Clam Chowder

This is such a hearty soup to have on a cold day. With the winter season here, this would be a soup to make to keep you warm and happy. Happy Cooking!!!
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New England Clam Chowder
Makes: for 6 to 8 portions

Ingredients:
1 cup onion, diced
1 cup celery, diced
2 medium Russet potatoes, peeled and chopped
2 (6.5 ounce) cans clams, juice reserved
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
2 cups nonfat milk
1/2 teaspoon salt

EXTRAS:
4 strips bacon, cooked and chopped
Mini ritz crackers

directions:
1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.

2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whip until thick while it's heating up. Add clams, simmered vegetables and salt, as desired. Heat through.

3. Serve in soup bowls with a handful of mini ritz crackers, and top each bowl of soup with some bacon.