Drain clams. Reserve nectar. Sauté bacon in butter until golden brown and crisp.
Add onion and celery. Cook until golden.
Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender.
Mince clams and add with balance of nectar to other ingredients. Heat.
Scald milk and add to the chowder. Season to taste.