Clam Chowder

6 -7 pieces bacon, cut into small pieces

1 medium onion, chopped

3 (5 ounce) cans diced clams, with juice reserved from two of the cans

6 -7 potatoes, peeled and cubed

2 (10 1/2 ounce) cans cream of celery soup

1 cup half and half

1 cup milk

1 tablespoon butter

1 teaspoon dried dill weed

Add bacon to sauce pan and cook on medium low heat until crispy.
Add onion and cook until translucentAdd clam juice.
Add potatoes.
Cover and cook until potatoes are fork tender, about 15-20 minutes.Stir occasionally so potatoes won't stick.
Add clams, soup, cream, milk, and dill weed.Stir together.
Add butter and let melt into the chowder.
Cook for about 30-45 minutes on med/low.
Stir occasionally.