Sautè bacon and onions in a large pot. Add potatoes, carrots and celery. Cook until nearly soft.
Add St. Jean’s Clam Nectar. Cover and cook until vegetables are soft. Add St. Jean’s Seafood Chowder Spice and the two cans of chopped clams.
Make roux by melting butter in a pot and mixing in flour. Cook 2-3 minutes. Add cream and cream cheese. Simmer until mixture thickens. Add cream mixture to vegetable mixture. Adjust seasonings to taste and enjoy!