Fry bacon. Cut into 1/2 pieces.

In a saucepan, boil clam juice, bay seasoning, celery seed and red pepper until reduced by 1/3. Meanwhile, saute onions and celery and cook until tender but not brown. Add garlic in last minute. Add clams, clam juice, bacon, onions, potatoes. Boil 10 minutes. Season to taste. Whisk in Clear Jel slurry and boil until thickened. Pour hot into hot 1-pint Ball jars, leaving 1-inch head space. (Fills 5 or 6 half-pints.) Adjust caps. Process pints 1 hour and 40 minutes at 10 pounds pressure. (Some recipes say 70 minutes.)

This makes a concentrated soup. To finish just before serving add milk or cream to taste

*** Made 3/19/24 for eclipse trip. Way too salty from the clam juice and claim concentrate. Maybe replace some of the clam juice with low-sodium chicken broth.