This recipe comes from our great friend Mary DeFlaun, who serves it to her family at Thanksgiving every year. This soup is incredibly easy to make and a great start to a rich, fall meal.

This recipe is courtesy of Chef David Ogren from LeveL Bistro in Provincetown. The recipe is unusual in that there is no thickener other than the potatoes and it uses bacon instead of the traditional salt pork. We thought that the bacon might be too assertive, but there is very little of it and it adds a subtle smoky note that is nicely balanced with the brightness from the brandy and the lemon. The recipe calls for canned clams but is great with fresh quahogs (that you raked yourself).