4 slices bacon
1/2 c. finely chopped onion
4 medium potatoes, diced small
1 Tbsp. flour
2 6-oz. cans minced clams, undrained
1 c. bottled clam juice
1 c. half and half
1/2 c. sour cream
salt and pepper to taste
1 Tbsp. finely chopped parsley
Saute bacon until crisp. Drain and crumble.
In bacon drippings, saute onions and potatoes for 5 minutes.
Sprinkle with flour. Add clam juice and liquid from canned clams.
Stir to combine and bring to a boil. Add crumbled bacon and simmer
stirring occasionally until potatoes are soft, about 15 minutes.
Add half and half and sour cream and heat through. Season to taste
with salt and pepper.
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