clams or quahogs -- fresh or canned
1 medium onion, diced
2 celery stalks, diced
5-6 new potatoes, quartered into bite size pieces
fresh ground black pepper
If using fresh clams, clean and steam until shells are open. Put aside.
Cook bacon until crispy. Set aside to drain.
Cook onion and celery in a small amount of bacon grease until translucent. Stir in fresh thyme, bay leaf, pepper, cooked bacon, and potatoes. Add canned clams and clam juice and simmer until potatoes are fully cooked. (If using fresh clams, do not add them now, they will be overcooked by the time the potatoes are done!)
When broth is complete, add heavy cream to right consistency - generally equal parts cream and broth. Serve hot.