Categories: Soup

Ingredients

• 51 oz can chopped clams, retain juice
• 2/3 cup diced bacon
• 1 Tbsp butter
• 3 cups chopped onions
• 4 cups liquid (drained clam juice + water)
• 1 1/2 lbs diced potatoes
• 1 tsp black pepper
• 1 tsp dried basil
• 2 bay leaves
• 2 cups half-and-half (I also add some extra milk)
• 2 slices white bread, ground into crumbs

Directions

1. Cook the bacon, then add butter and the onion, cook until transparent.

2. Add the 4 cups of liquid, potatoes, pepper, basil, and bay leaves. Bring to a boil and simmer with lid on until potatoes are tender.

3. Reduce heat to very low, add half-and-half and bread crumbs. Cook low for about 30 minutes until bread crumbs dissolve into soup, do not let boil. Add clams, do not overcook or they will get rubbery. Good to make this the day before so flavors can blend.

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