Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (or drain canned clams reserving juice) If necessary, add water to clam juice to equal 1 cup. Set clam-juice mixture aside.

In a large saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings. Drain bacon on paper towel; crumble. Set aside.

In the same saucepan combine reserved bacon drippings, reserved clam juice, potatoes, onion, bouillon granules, Worcestershire sauce, thyme, and pepper. Bring to boiling; reduce heat. After you reduce the heat, add about 1/3 of the crumbled bacon to the soup. Add the 1/4 cup of sherry. Cover and simmer about 10 minutes or till potatoes are tender. With the back of a folk, mash potatoes slightly against the sides of the pan.

Combine milk, cream, and flour till smooth. Add to potato mixture. Cook and stir till slightly thickened and bubbly. Stir in clams. Return to boiling; reduce heat. Cook 1 to 2 minutes more. Sprinkle each serving with some of the crumbled bacon. Makes 4 main dish servings or 6 to 8 side dish servings.

Note: This makes a thick soup. If you want it thinner, I would suggest adding more milk or cream.