New England Clam Chowder

7 pieces of bacon, cut into small pieces
1 onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
2 can cream of celery soup
1 c heavy cream
1 c milk
1 tbsp butter
1 tsp dill

Add bacon to soup pot and cook until crispy.
Add onion and cook until clear.
Add clam juice from both cans.
Add potatoes and cook until fork tender.
Add clams, soup, cream, milk and dill.
Add butter and let melt into chowder.
Cook for 30-45 minutes util thickened.