Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 4 thin skinned potatoes (like the creamy red)
  • 2 large cloves garlic, crushed
  • 2 cups chicken broth
  • 2 cup clam juice
  • 2 teaspoons Old Bay seasoning
  • 6 slices bacon, cut into chunks
  • 2/3 cup heavy whipping cream
  • 2 Tablespoons cornstarch
  • 28 - 30 oz canned chopped clams
  • 4 Tablespoons chopped, fresh parsley - (for garnish)
  • salt and pepper to taste

Instruction

  • Cut the bacon into chunks. Cook until just starting to crisp.
  • Melt 3 Tablespoon butter in a stock pot and sauté the onions until they are soft.
  • Add the potatoes, garlic, all but 2 Tablespoons of the broth, the clam juice and old bay and simmer until the potatoes are soft.
  • Put half the potato mixture into a blender and puree on high until smooth. 
  • Pour the puree back into the pot. Now add the bacon and simmer for about an hour, stirring frequently.
  • Next add the clams. Simmer on low for 30 minutes. 
  • Now add the cream. Continue to simmer. 
  • While it's simmering, mix up 2 Tablespoon of cream, 2 Tablespoons of broth and 2 Tablespoon of cornstarch. SLOWLY pour into the clam mixture and stir until it's thickened slightly.
  • Remove from the heat and add salt and pepper to taste.
  • Ladle the goodness into bowls, garnish with parsley and enjoy!