Categories: Main Dish, Seafood, Stew

Ingredients

• 4 slices bacon, chopped
• 3 (6 1/2 ounce) cans whole shelled clams
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 green onions with tops, chopped
• 2 cups chopped potatoes
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups half-and-half
• 1/4 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• paprika
• fresh parsley sprig

Directions

1. Saute bacon in a large pot until crisp; pour off pan drippings; set aside.

2. Drain clams, reserving 1 cup juice; set clams aside.

3. Add clam juice, butter, and vegetables (celery, onion, green onion, potatoes) to bacon; bring to a boil; cover, decrease heat, and simmer 15 minutes or until potatoes are tender.

4. Chop clams coarsely; set aside.

5. Combine flour and milk; stir until flour is dissolved.

6. Add milk mixture, clams, half-and-half, hot sauce, salt, and pepper to soup mixture.

7. Cook over medium heat, stirring constantly, until thoroughly heated; check seasoning and adjust to taste.

8. Ladle into soup bowls and sprinkle with paprika; garnish with parsley.

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