1/2 stick of butter
2 tablespoons all-purpose flour
1 cup bottled clam juice
1 cup half-and-half*
2 (6 ounce) cans minced clams; one drained, and one not
salt and pepper to taste
2 tablespoons chopped fresh parsley (I didn't do this)
- In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
- In the same saucepan with the bacon fat, saute the onion and potatoes until onions are tender and translucent. Sprinkle with the flour and stir well to coat.
- Pour in the clam juice and the juice of one of the clam cans, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until potatoes are tender.
- In a separate small saucepan, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5-7 minutes. Wisk the half-and-half in with the roux. Let it thinken, about 5 minutes.
- Add the half-and-half roux mixture, minced clams and season with salt and pepper to taste.
- Garnish with the parsley and crumbled bacon.
*Instead of using half and half, I used heavy whipping cream, and it was really good.