This is the time of year for this dish. Serve with crusty bread and a great salad for a hearty meal. (I can’t take credit for this original recipe but I have add libbed)
2 1bs clams (1 1b shelled or canned clams) .
3 0z rindless bacon, diced
2 medium onions or scallions, finely diced
1 tbsp flour
6 medium potatoes, peeled and cubed
Salt and pepper
1 cup light cream
Chopped parsley (optional)
1. Scrub the clams well and place them in a basin of cold
water with a handful of flour to soak for 30 minutes. Drain
the clams and place them in a deep saucepan with about
1/2 cup cold water. Cover and bring to the boil, stirring occasionally
until all the shells open. Discard any shells that do
not open. Strain the clam liquid and reserve it and set the
clams aside to cool.
2. Place the diced bacon in a large, deep saucepan and
cook slowly until the fat is rendered. Turn up the heat and
brown the bacon. Remove it to paper towel to drain.
3. Add the onion to the bacon fat in the pan and cook
slowly to soften. Stir in the flour and add the potatoes, salt and pepper,
milk and reserved clam juice.
4. Cover and bring to the boil and cook for about 10
minutes, or until the potatoes are nearly tender. Remove
the clams from their shells and chop them if large. Add
the soup along with the cream and diced bacon. Cook
further 10 minutes, or until the potatoes and clams are tender
tender. Add the chopped parsley, if desired, and serve
Add extra cream or potatoes or even corn for a heartier meal.