2 cups clams, shucked (drain and save the liquid)
4 slices bacon, chopped
1 onion, minced
3 potatoes, peeled and diced
2 cups light cream
1 T. butter
1 bay leaf
Fry bacon until crisp. Remove bacon and save for later use. Saute onion in bacon
fat. Boil potatoes in enough water to cover, cook until tender. Add
bacon, onions, clam juice, bay leaf and clove to potatoes and liquid.
Bring to a boil, then simmer for 5 minutes. Remove clove and bay leaf. Season with
salt and pepper. When liquid returns to boiling point, add the clams. Continue to
cook just until clams are well heated. Serve with crackers. Yields 1-1/2 to 2 quarts.