3 slices bacon, diced
2 sticks celery, chopped
1 medium onion, chopped
1 can clams
1 bay leaf
1/2 of a lemon
dash pepper
1/2 tsp. dill or fennel
1/2 tsp. curry powder
1 chicken soup cube
1 large potato, peeled and diced
garlic to taste
1 cup water

Fry diced bacon until transparent, then add onions and celery and continue to cook over low-medium heat until they are transparent, as well.  Add the juice only from the can of clams (reserve clams, they will be added at the very last), and remaining ingredients.  Cover and simmer for 1/2 hour until vegetables are tender.  Add clams and heat for 5 minutes (do not over-cook as they will become tough).