1. Blanch the potatoes in boiling water for 5 minutes, or until tender. Drain and set aside.
2. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes.
3. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling.
4. Add potatoes and chopped clams. Bring to slow boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve. Makes 8 servings.