1/2 lb. bacon
2 onions, chopped
3 large potatoes, cubed
1 1/2 c. ground clams
1 c. Parmesan cheese
1 c. clam juice (bottled)
1/2 tsp. thyme
1/2 tsp. pepper
1/4 tsp. fennel
1 can mushroom soup
1 can celery soup
1 can evaporated milk

Fry bacon and onion until tender and slightly crisp. Boil clams slightly in salted water. Remove and cook potatoes in clam water until tender, but firm. Stir in remaining ingredients. Simmer on low until heated; add clam juice.