Clam Chowder

Place the bacon in a large Dutch oven or pot, while still cold. Place over medium heat and cook for about 10 minutes, turning occasionally, until the bacon is crispy. Drain the bacon on a paper towel lined plate, chop, and set aside. Leave the bacon grease in the pot, but you can drain some of it if there's a lot.

Add the onions and celery to the pot with the bacon grease. Cook over medium heat for 5-8 minutes, stirring occasionally, until the onions are translucent.

Add the potatoes. Add the juice from the canned clams, reserving the actual clams for later. If the potatoes are not submerged, add water or more clam juice until just barely submerged. Place the bay leaf in the center of the pot and push down into the liquid.

Bring the soup to a boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are fork tender.

Remove the bay leaf. Add the chopped clams and half & half. Heat for about 5 minutes, until hot.

Remove from heat and stir in the lemon juice. Season clam chowder with salt and pepper to your taste. Serve with chopped bacon on top.