In a stock pot, add onions, celery, butter and salt and saute over medium - high heat until vegetables start to sweat and brown slightly.

Add clam juice, chicken stock, bay leaves, black pepper, cayenne pepper, garlic powder, bacon bits and potatoes.

Simmer mixture until potatoes are softened slightly.

Add clams, milk, cream and bring mixture to a boil again.

Mix together cornstarch and water and whisk into the boiling soup, boil until it thickens slightly.

Remove from heat, taste and season with salt and pepper to taste then enjoy.