2cupsclams, meat only, coarsely diced or 2 cans clams
paprika or pepper
Peel the onions and sauté them in butter, or with the bacon, on medium-low heat for about 15 to 20 minutes, until they are golden but not brown. Cube the potatoes and add them to the onions. Sauté 10 minutes, stirring often so the potatoes don't stick. Add the water, bay leaf, thyme, and salt. Chop the celery and add it.
Simmer 10 minutes, uncovered, until almost all the water has boiled away. Add the clams with their liquid, cream and pepper and bring back to the boil. Remove from heat. Sprinkle generously with paprika or more pepper and serve.