1/2 cup dry vermouth or white wine
24 littleneck clams, scrubbed
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 head garlic, cloves roughly chopped
3 spring onions or scallions (white and light green parts only), thinly sliced
3 stalks celery, thinly sliced, plus chopped leaves for topping
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
1 cup fresh or frozen peas
1/2 cup half-and-half or light cream
1 small baguette, sliced