In a 2 quart stockpot, fry the bacon. Remove the bacon and crumble. Set aside. Add the onion, carrots, celery, and 1/4 cup broth to the stockpot. Simmer until onions are translucent. In a sperate pot, sook potatoes in the remaining broth until soft. Add cooked potatoes with the broth to the veggie mixture. Add undrained clams, salt, and pepper. Blend the cottage cheese, milk/water, and oat flour together until smooth. Blend the cottage cheese, milk/water, and oat flour together until smooth. Add blended mixture slowly into the stockpot, stirring continually Simmer gently until slightly thickened. Garnish each serving with reserved bacon. Serve with crusty bread. Serves 4.