Made with half and half or regular milk instead of cream it's not so rich but just as good.

Prepared vegetables (directions follow)
1 1/2 lbs. red thin skinned potatoes, scrubbed and cut into 1/2 inch cubes
2 bottles (8 oz. each) clam juice
8 cans (6 1/2 oz. each) chopped or minced clams
1 bay leaf
1/2 tsp. liquid hot pepper seasoning
1/4 tsp. pepper
1 1/2 tsp. Worcestershire
3/4 tsp. dry thyme
4 c. whipping cream

Cook bacon in an 8-10 quart pan until crisp. Drain on paper towels; discard all but 2 tablespoons of the drippings. Add prepared vegetables and stir often until slightly browned. Add potatoes and clam juice; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. stir in clams and their liquid, bay leaf, hot pepper seasoning, pepper, Worcestershire, thyme, cream and bacon, chopped. Season to taste with salt. Heat until steaming, then serve.

Makes about 4 quarts, enough for 8 to 10 servings.

Vegetables: Thinly slice 2 medium size carrots and 2 stalks celery; chop 1 small onion and 1/2 small green bell pepper. Mince or press 1 clove garlic.