Prep: 1. Chop onion, pepper, celery, carrots, and potatoes. Make: 1. Put just the juice from the canned clams in a pot, add potatoes and boil. 2. Heat butter and oil in a large saute pan. Add onion, pepper, celery, and carrots, and sauté 5-6 minutes. 3. Add clam juice/potatoes mix to the sauté pan. 4. Stir in clams, cream, salt, pepper, bay leaf and simmer for 5 minutes.
If you want to take this up a notch add in up to 4 pounds of fresh clams! While the soup is simmering, boil water in another pot, and steam fresh clams until open. To serve: stir in fresh clams.