- 4 red or gold potatoes-diced into small bite size pieces
- 1 potato minced in a food processor until very fine
- 1 onion, minced finely
- 2 cans clams with the juice
- 1/2 package bacon, cut into small pieces plus half a slice
- 1/2 pint of cream
Start by sauteing the onion to in your medium pot with a little bit of oil. Once they have just started to brown, add in the potatoes, clams and juice, and enough water that everything floats a bit.
Simmer on low for at least 1 hour or until the potatoes are cooked through and the liquid has thickened. Stir often. The finely minced potatoes help thicken the soup without using a flour base. Place the half a slice of bacon in the soup to help give the soup a bacon flavor without letting the bacon you will eat get soggy.
While the soup is simmering, cook the bacon until crispy and set it to dry out of the oil on a paper towel off to the side.
Discard the piece of bacon that has been simmering in the soup. Then add in the half pint of cream and stir until the soup is heated through again.
Serve the soup and top with bacon. Butter crackers or rolls make a great addition.
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