Ingredients
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1 (6 1/2 ounce) can chopped clams (you can add 2 cans if you really like clams)
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1/4 lb bacon (diced)
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4 large potatoes (diced)
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1 cup diced celery
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1 whole onion, chopped
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1 quart half-and-half
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salt
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pepper
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1/4 teaspoon thyme
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2 tablespoons chopped fresh parsley or 2 tablespoons dried parsley
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1/2 cup diced carrot
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2 cups bottled clam juice
Instructions
- Chop or dice all of your vegetables and set aside.
- Drain clams, save the liquid.
- (I usually throw in the extra clam juice for the added flavor, you will get about 1/2 cup of juice from the can of clams).
- (I start the bacon and the vegetables all in the pan that I will finish the soup in- then you get the flavor from the bacon crustys on the bottom).
- Fry bacon bits and set aside.
- Drain off all bacon fat but enough to coat the bottom of the pan.
- Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
- Add the clam juice, salt and pepper, thyme and chopped parsley.
- Cook for 20 minutes or until the veggys are all fork tender.
- Add the 1/2 and 1/2.
- Add the Bacon.
- (This is where I divide the soup if you want a pot of potato soup as well).
- Add the clams.
- Thicken to desired consistency with cornstarch and water.