Clam Chowder

3 slices bacon, chopped
1 cup chopped onion
1 cup chopped celery
1 (8 oz) bottle clam juice
1 cup water
3 cups cubed peeled potatoes
2 (10 oz) cans whole clams with juice
¾ cup plain soy milk
1 cup heavy cream
¼ cup plain soy milk
¼ cup soy flour blend

Sauté bacon in 4½ -quart soup pot; until nearly crisp.  Add onion and celery; cook until onions are translucent.  Add clam juice, water and potatoes; simmer 15 minutes or until potatoes are tender.  Add clams, soy milk and heavy cream; heat until mixture is thoroughly heated but do not boil.  Blend ¼ cup soy milk with ¼ cup soy flour blend until smooth; add to hot mixture and cook 3 to 4 minutes until mixture thickens slightly.  Garnish with additional crumbled bacon or chopped parsley.
Serves 4.