Place 4 cups chicken broth in a medium to large saucepan.
Add 4 medium, cubed potatoes; 2 stalks chopped celery; 1
cup chopped onion and bring to a boil. Cover and simmer
until for tender; set aside. In separate soup kettle, fry 4 slices
of bacon, 2-3 oz. sliced salt pork until fat is out. Discard
meat. Add 4 tbsp. butter (you need a total of 1/2 cup fat --
add extra butter if needed). Blend in 1 cup Wondra flour to
make roux. Add slowly 1-8oz. bottle of clam juice; and 2 cups
half & half. Add vegetable ingredients with broth to kettle. Add
3 cans minced clams and juice; 2 tbsp. parsley, 1/2 tsp.
Lawry's Seasoning; 1/2 tsp. lemon pepper and 1 small jar
chopped pimentos, drained. Simmer until hot and do NOT boil
for about 40 minutes. Great lunch or dinner dish served with
a salad and crusty bread.