Clean the clams by soaking in water for 20 minutes to an hour then scrub if necessary.

In a heavy bottomed dutch pot with a tight fitting lid, place the cleaned clams in a pot with the juice/water and seasonings.

Cook over medium-high heat for 7 to 12 minutes till all the clams have opened.

Remove the clams from the pot and their shells, chop roughly and set aside

Strain the broth from cooking the clams and reserve for finishing.

Clean the pot for the next step

In the cleaned dutch pot, heat the oil over medium and add bacon to render the fat (cook until the bacon is crisp). Remove with a slotted spoon and set aside.

Cook onions till translucent then add garlic and celery, cook for 1 to 2 minutes

Add potatoes, stir to coat. Then add wine, cooking till all the wine is absorbed

Pour in clam juice cover and let simmer till potatoes are tender

Meanwhile, warm one cup of the cream and blend with half the parboiled ackee and set aside (if done with cold cream you'll end up with ackee whipped cream, not to worry you can add it to the chowder and it will still be fine)

Once potatoes are tender, add the ackee cream, remaining cream, clams and bacon, simmer until the mixture thickens about 10 more.

Serve with chopped parsley on top if desired.