How to make it

  • Fry the bacon in a large saucepan over medium high heat until crisp, around 10 minutes. Drain, saving the bacon fat in the pan, crumble the bacon and place aside.
  • In the same pan with the fat, saute the potatoes and onion for 3-5 minutes. Sprinkle with flour and stir to coat thoroughly.
  • Add in the clam juice, and bring to a boil then reduce heat to low and simmer for around 15 minutes, or until potatoes become tender.
  • Mix in the half-and-half and minced clams, then season with salt and pepper, to taste. Now, stir in the heavy cream, (if preferred) and allow to heat completely, about 5 minutes. Garnish soup with the crumbled bacon and parsley.
  • (Note: If adding cream, do not boil.)

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