Ingredients

• 5 slices bacon
• ¾ C. onion, chopped
• 3 T. flour
• 3 (7 oz.) cans clams, reserve liquid
• 2 medium potatoes, pared and cubed
• 2 C. milk
• salt & pepper, to taste

Method

In a large saucepan cook bacon until crisp.
Drain bacon on paper towels, then crumble.

In 1 T. bacon drippings, sauté onion, about 5 minutes.
Remove pan from heat and stir in flour.
Drain the clams and add enough water to liquid to make 3 cups.
Gradually stir liquid into onion mixture.
Add potatoes.
Bring to a boil, stirring, reduce heat.
Simmer, uncovered, stirring occasionally, about 20 minutes or until potatoes are tender.
Add milk, clams and crumbled bacon.
Heat thoroughly.
Top serving with parsley.

Categories

Soups, Seafood

Keywords

Soup, Seafood