Chop bacon and brown in the bottom of a soup pan. Add potatoes, celery, carrots and onion and saute for 4-5 minutes. Add broth and simmer 10 minutes. Add corn and clams and a couple tablespoons (or more) of heavy cream, simmer for a couple more minutes, and serve. If there are vegetarians in the group, you can leave out the bacon and clams and use mushroom broth.