- 6 slices bacon, finely chopped
- 1 cup of finely chopped onions
- 1/4 teaspoon paprika
- 3 cups cold water
- 3 cups potatoes, peeled and cut into 1/2-inch dice
- 1/2 teaspoon dried thyme
- Three 6 1/2-ounce cans chopped clams
- 1 cup half and half
- 1/3 cup minced parsley or fresh chives for garnish, optional
In a medium saucepan over medium heat, heat the bacon, covered, for a minute or until some of the fat has rendered. Uncover the saucepan and continue to sauté, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes stirring on occasion. Add the water, potatoes and thyme and bring the liquid to a boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are tender but not falling apart.
Add the clams with their juices and the half and half. Bring the soup just to a simmer and season with salt and pepper to taste. Serve immediately, each portion garnished with parsley or chives.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
386 calories; 20g total fat; 92mg cholesterol; 292mg sodium; 23g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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