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In a large saucepan or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
In the remaining bacon fat, sauté chopped onion until tender, about 5 minutes.
Add the diced potatoes and water. Cover and simmer for 10–12 minutes or until potatoes are just tender.
In a small bowl, whisk flour into the clam juice from the cans until smooth. Add this mixture to the pot and stir well.
Pour in the chopped clams, milk, and cream. Stir to combine.
Simmer (do not boil) for about 10 minutes until the soup thickens slightly and flavors blend.
Add salt and pepper to taste. Return cooked bacon to the pot.
Serve hot, garnished with fresh parsley if desired.
Serving and storage tips:
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