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1. In a large soup pot bring potatoes and clam juice to a boil. Cook until potatoes are done and set aside
2. In a separate pan scald the half and half by heating up to and no more than 180F. set aside
3. In a separate heavy bottom pan, add 1/2 cup of water and the salt pork. When fat has rendered, and pork has browned, add and brown the onions and the celery until the onions are clear and lightly browned and the celery soft.
4. Add butter to heavy pan with pork fat, onions and celery, melt, and cook slightly. Add and mix in flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Note: All of the above can be done in advance
5. Now bring the potatoes and clam juice back to a boil and add cooked flour and salt pork mixture. Also add the clams. Sauce will thicken, so stir often. Bring to a rolling boil.
6. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
7. Serve with pork bits, tabasco sauce and oyster crackers

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