Instructions: If youre using fresh clams, wash and steam clams on about 6 inches boiling water until shells open - about 4 to 5 minutes. Strain the water and use for all or part of the stock. Chop the clams coarsely.

Cook bacon in a large skillet over low heat until browned. Add onions and cook until transparent. Add stock, salt, pepper, parsley and bay leaf. Simmer for about 5 minutes. Add clams and simmer about 10 minutes more. Lower heat and stir in cream. Cook until just heated but do not boil. Serve

This recipe yields 6 servings;

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