4 pound steamer clams
1 quart water
1 pound white potatoes, peeled, medium dice
1 bay leaf, small
1 teaspoon sage
1 teaspoon thyme
2 sliced bacon, chop and render
2 each onions, medium size, small dice
4 tablespoons butter, melt
6 tablespoons flour
½ teaspoon white pepper
1 pound frozen corn
15 ounces creamed corn
1 quart half and half

Steam clams in water. Strain juice and add to the potatoes with seasonings. Shell, clean and reserve clams. Boil potatoes until tender, strain and reserve. Render bacon and melt butter, add onions and sauté until transparent, add flour and cook out for five minutes on low heat. Pour potato water into flour paste and stir till smooth. Add corn and cook out for 30 minutes on low heat. Add cream, potatoes and clams and bring to a simmer, adjust seasonings and serve. Note: two cans of baby clams may be substituted for steamers. Garnish with fresh chopped parsley and serve with oyster crackers.