3 (7 oz.) cans diced clams or 2 dozen clams in shells
1 can clam juice
1 cup water
1 clove crushed garlic
4 slices bacon, chopped
2 large onions, chopped
1/2 cup parsley, chopped
3 medium potatoes, peeled and diced
2 bay leaves
1 quart Half & Half
2 T. flour
2 T. butter
1 teaspoon Worcestershire sauce
salt, pepper
dash of Tabasco sauce



Presoak clay pot, top and bottom. Scrub the clams in their shells, then place in a covered saucepan with 1 cup of the water and the crushed garlic. Heat until the clams open, remove clams and discard the shells. Chop half of the clams and leave the remainer whole. Pour all the clams and juice into the clay pot. Fry bacon in frying pan until lightly browned. Add the bacon to the pot, but leave the fat in frying pan. Add chopped onion to the bacon fat and cook to a golden brown. Add the parsley, then put mixture in the clay pot.

Simmer the potatoes in 1/2 cup water with the salt and pepper until tender. Then add the potatoes and cooking liquid to the pot. Add Half & Half. Knead the butter and flour into a ball and add to the pot. Season to taste. Cover the clay pot and place in a cold oven. Set oven temperature at 450°; cook for about 40 minutes. Remove pot from the oven and add Worcestershire sauce and Tabasco.

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