4 cans clams, minced
6 c. water
5 onions, chopped
1/2 lb. bacon, chopped
2 bay leaves
2 tbsp. plain flour
1 tsp. thyme
1 tsp. Worcestershire sauce
2 c. cubed, peeled potatoes
2 tbsp. butter
1/2 tsp. cayenne pepper
1 can tomato puree or 3 tomatoes, chopped
1/2 c. carrots, chopped
1/2 c. celery, chopped

Fry the bacon a little, add onions and saute about 3 minutes. In a large saucepan mix clam juice drained from canned clams, bay leaf, water and all vegetables and sauteed onions except potatoes, simmer for 10 minutes. Add potatoes, thyme, Worcestershire sauce, salt and pepper and cayenne pepper. Boil 10 minutes. Add clams and simmer for 5 minutes. Melt butter, add flour, add to soup. Cook 10 minutes. Serves 6 to 8.