Ingredients
12 fresh cherrystone clams3 cups cold water2 bacon strips, diced1 small onion, chopped2 medium potatoes, peeled and finely chopped1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons all-purpose flour1 cup whole milk1/2 cup half-and-half cream
Preparation
Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
