1/2 lg. onion, diced
1 lb. bacon, diced
2 1/2 lb. potatoes, diced
2 cans baby clams
1 tsp. thyme
1 tsp. dill
2 cans cream corn
2 (12 oz.) cans evaporated milk
Salt and pepper to taste
Dash cayenne pepper

Saute onions, set aside. Cook bacon until crisp, drain off excess grease. Saute together onions, bacon, thyme, dill and about 1 teaspoon black pepper. In large pot cook potatoes with just enough water to cover potatoes.

Add clams, including juice. Cook until potatoes are tender. Add sauteed ingredients, cream corn, milk (slowly) and cayenne pepper. Reduce heat to low and simmer for at least 1/2 to 1 hour. Serve. Yields approximately 2 to 3 quarts.