It's made in the traditional New England style, with tender clams and a creamy broth that's rich and savory. I use bacon instead of the traditional salt pork since it's easier to find, but I also like the smoky flavor of bacon better. Not only is this a great make-ahead meal (it's even better the next day!), it's a crowd pleaser that's just as good on a cold winter night as it is on a rainy summer day!