1 3/4 c. diced onion
1 3/4 c. diced celery
1/2 c. diced green pepper
1/2 c. diced bacon or 3 tbsp. oil
2 c. chopped clams
4 c. clam nectar
1 qt. half & half (heated)
2 tbsp. clam base (optional)
3 bay leaves
Salt & pepper to taste
4 c. precooked diced potatoes (with cooking liquid)

Saute onion, celery and green pepper with bacon or in oil. Add clams an nectar. Simmer until vegetables are tender. Add heated half & half, clam base, bay leaves, salt and pepper. Thicken with roux (flour, butter, butter or oil mixed with flour heated to paste) to desired thickness. Add potatoes with liquid. Simmer 10 minutes (do not boil). Serve. Garnish with a pat of butter.