Prep 40 mins
Cook 0 mins
From my brother, who says he got it from the San Jose Mercury News, March 1992.
- 4 -6 slices bacon
- 2 medium potatoes, peeled and diced (about 1 1/2 cups)
- 1⁄4 lb butter
- 1⁄3 cup flour
- 1 quart half-and-half
- 1 cup chopped celery
- 1 large onion, finely diced
- 3 tablespoons pimiento, chopped
- 16 ounces canned clams (about 3 cans of chopped clams)
- clam juice, to taste
- 1⁄4 cup chopped fresh parsley
- salt and pepper
- Fry the bacon until cooked but not overly crisp. Drain, chop finely and set aside.
- Blanch the diced potatoes by placing them in cold water and bringing it to a boil.
- Let them cook for several minutes then drain and set aside.
- Simmer the onion in a very small amount of water until almost cooked.
- Add the celery and cook for a few more minutes. Save the liquid.
- Melt the butter in a soup pot but do not allow it to brown.
- Slowly add the flour, stirring to make a roux.
- Slowly add the half and half,stirring with a wooden spoon to keep it from forming lumps.
- Add the clam juice. Over medium-low heat, add the celery and onions.
- Add the pimiento and clams. Add the bacon and the potatoes.
- Bring to a very low simmer, stirring with a wire whisk or wooden spoon nearly constantly to prevent burning, for at least five minutes or until the potatoes are fully cooked.
- Lower the heat, add the parsley and season with salt and pepper to taste.
- Tastes even better if you make it a day or two ahead and then reheat slowly and gently.
- A crock pot is ideal for re-heating soup.