Fry bacon in saucepan until medium crisp. Remove the bacon and set aside. Add celery and onion to bacon drippings and fry until slightly browned, stirring constantly.
Add potatoes, broth, dill weed, celery seed and salt. Bring to boil, then reduce heat and simmer for 10 to 15 minutes, or until potatoes are tender.
In separate bowl, combine flour and milk, blending until smooth. Stir into broth mixture. Bring back to a boil, then reduce heat to a simmer. Stir in bacon, cream, and clams. Simmer an additional 5 minutes, stirring constantly. Serve hot with a dash of pepper.