3 slices bacon, diced
2 stalks celery, chopped
1 medium onion, chopped
1 large can clams
1 bay leaf
half a lemon
1/8 tsp. pepper
1/2 tsp. dill or fennel
1/2 tsp. curry powder
1 cube chicken stock
1 cup water
1 large potato, peeled and diced
1 - 2 cloves garlic, minced

Fry bacon over low-medium heat until transparent.  Add celery and onions and fry until they are transparent, as well.  Add just the juice from the can of clams, reserving the clams until later. Add the bay leaf, lemon, pepper, dill or fennel and curry powder.  Stir in.  Then add chicken stock cube, water, diced potato and garlic.  Cover and simmer 30 minutes.  Stir in clams and heat 5 minutes or so til heated through.  Serve.