| | Directions | | Chop clams, cook in 2 cups water or drain juice from canned clams adding water to clam juice to equal 1-1/2 C. juice. Cook clams until done, about 10-15 minutes. Drain and save 1-1/2 C. juice. Set aside. Fry bacon until crisp; set on paper towel to cool, then crumble. Cook potatoes, onion, bouillon cubes, salt, pepper and 1-1/2 C. clam juice. Simmer until potatoes are done. Combine milk, cream cheese, half-n-half and flour until smooth. Add to potato mixture. Cook and stir until bubbly. Stir in clams, reduce heat. Sprinkle each bowl of soup with bacon and a pat of butter. |
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| Ingredients | | - |  | 6 clams, chopped or 3 (6 ounce cans of clams |
| - | | 2 cups water |
| - | | 4 slices bacon |
| - | | 4 cups potatoes, finely chopped |
| - | | 1 cup onion, chopped |
| - | | 2 chicken bouillon cubes |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 3 cups milk |
| - | | 8 ounces cream cheese |
| - | | 1 1/2 cups half-n-half or evaporated milk |
| - | | 3 tablespoons flour |
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