Clam and Bacon Soup

Name: Clam and Bacon Soup
Ingredients: 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