A real purist would not add flour, which would make a thinner soup. Reheats well, but does not freeze.  Very filling!

Ingredients:

• 3 oz bacon, diced fine
• 2 ¼ c onions, finely chopped (about 3 medium =1 ½ lbs)
• 4 potatoes peeled and diced (about 2 lbs)
• ½ tsp dried thyme
• 3 c clam juice (Crown Prince – 1 bottle = 1 cup)
• 3 cans clams with liquid (Crown Prince 10 oz each)
• 3 c half and half
• ½ c flour
• ½ c cold water
• salt and pepper
• 3 Tab parsley, chopped for garnish
• oyster crackers

Directions:

1. Saute bacon in a large saucepan over medium heat until it has rendered all its fat and is lightly browned.
2. Add onions and saute until onions are soft and transparent, but not brown.
3. Add potatoes, thyme and clam juice and simmer, uncovered, until the potatoes are cooked but not falling apart – about 10 minutes.
4. Mince clams.
5. Add clams, their juice, and the half and half.
6. Simmer about 10 minutes.
7. Mix the flour with water.
8. Pour into the boiling soup slowly, stirring all the time with a wire whisk.
9. Simmer, stirring all the time for 3 minutes.
10. Season to taste with salt and pepper.
11. Serve in small soup bowls and sprinkle with parsley.
12. Traditionally served with oyster crackers on the side.

Serves: 10

Source: Soup, Salad and Pasta by Ursel Norman