4 oz. bacon, finely diced
3 med. onions, chopped sm.
4 stalks celery, diced
3 potatoes, diced
20 oz. clam juice
20 oz. chopped clams
1/2 oz. basil
1/2 oz. thyme
2 pinches white pepper
16 oz. heavy cream
3 oz. roux (equal parts melted butter & flour blended over flame until thickened)

Saute bacon until crisp. Add celery and onion, saute until onion is translucent. Add potatoes and clam juice, simmer until potatoes are al dente. Add chopped clams, basil, thyme, white pepper and heavy cream. Stir in roux to thicken as necessary, simmer for 5 minutes. Serve immediately.