Add 3 tablespoons butter to a pan and sauté chopped onion on med-low until it is caramelized. Add in celery, potatoes and garlic. Sauté together for 5-7 minutes. Add clam juice, salt, bay leaf, corn and chopped clams (including liquid).

Simmer for 15 minutes until potatoes are tender.

Add in the half and half, bacon bits and liquid smoke. Bring mixture to a boil. Make a slurry with 3 tablespoons corn starch and 3 tablespoons water. Add mixture into the soup to thicken. Once soup has thickened, turn heat to low/warm. It will continue to thicken a little more as it sits. Stir in 1/3 cup heavy cream to make the soup extra creamy! Remove bay leaf before serving. I also like to add 1 teaspoon of Old Bay seasoning, it's so delicious! You can also top the soup with chives, bacon bits, parsley, oyster crackers, or even a dash of smoked paprika.

Serve soup warm with a side of bread, breadsticks or cornbread if desired.