2 onions, diced
1/2 c. celery, diced
4 potatoes, diced
1/4 lb. bacon
1/2 qt. chopped clams
1 qt. clam juice
1/2 lb. butter
1/2 c. flour
1/2 pt. cream
Salt & pepper to taste
Pinch thyme
Bay leaf

Saute onions, celery and bacon in butter. Then soak up fat in pan by adding flour, making a roux sauce. Add clam juice and bring to a boil. Let simmer then add seasonings and cook 1/2 hour. Add diced potatoes, chopped clams and simmer 1/2 longer, remove from heat. Add cream and serve.