Simmer potatoes in the chicken broth, with a large pinch of salt for about 10 minutes or until potatoes are tender but not yet completely cooked (don't want them to fall apart!)
Drain potatoes - reserving the cooking liquid from the potatoes!!! (you'll add it back into the soup later).. set the cooking liquid and potatoes aside.
In a large pot, cook bacon pieces until crisp
Add celery, onion, and carrots. Sweat the veggies until soft.. about 5 minutes
Sprinkle in corn starch, stir and cook for 2 minutes
Add the reserved potato cooking liquid/chicken broth, clam juice, bay leaf, thyme and white pepper. Simmer soup for 5 minutes or until thick.
Add reserved potatoes, clams and coconut milk/cream and milk.
Season with a few drops of tobacco, sea salt and additional white pepper as desired. Return soup to a simmer (do not boil) for about 3 minutes
Remove bay leaf/thyme sprigs and serve!