Recipe

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• 1 (6 1/2 oz) can chopped clams (you can add 2 cans if you really like clams)
• 1/4 lb bacon (diced )
• 2 cups bottled clam juice
• 4 large potatoes (diced )
• 1 cup diced celery
• 1/2 cup diced carrot
• 1 whole onion, chopped
• 1 quart half-and-half
• salt
• pepper
• 1/4 tsp thyme
• 2 tbsp chopped fresh parsley

• 1 Chop or dice all of your vegetables and set aside.
• 2 Drain clams, save the liquid.
• 3 (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).
• 4 (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).
• 5 Fry bacon bits and set aside.
• 6 Drain off all bacon fat but enough to coat the bottom of the pan.
• 7 Saute potato, onion, celery and carrot in bacon drippings for 5 minutes.
• 8 Add the clam juice, salt and pepper, thyme and chopped parsley.
• 9 Cook for 20 minutes or until the veggys are all fork tender.
• 10 Add the 1/2 and 1/2.
• 11 Add the Bacon.
• 12 (This is where I divide the soup if you want a pot of potato soup as well).
• 13 Add the clams.
• 14 Thicken to desired consistency with cornstarch and water.