Cut bacon into 1/4 squares place on low heat. Dice onion and celery small. When bacon is browned add onion and celery to pan. Dice potatoes in 1/4 cubes. When onion/celery is soft, sift flour over to make roux, add clam juice and stir. Heat till thickened.
Add potatoes with salt, pepper and herbs. Drain clams into pan.
Add lemon juice to drained clams and toss.
If needed, add water to cover potatoes. Simmer till soft.
Add milk/cream and bring to boil.
Reduce to simmer, stir in butter, then crackers, then clams, .
Add more crushed crackers if too thin.

If not serving immediately, cover and keep warm.
For clam lovers, heat whole clams in juice and serve on the side.