1. Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. 2. Add onion to pot, saute until softened, then add potatoes and chicken stock. 3. Season with salt and cayenne, cover and cook for 15 minutes. 4. In a second large saucepan, melt butter, whisk in flour, whisking to make a roux. 5. Cook for 1 minute, then add cream and milk while whisking. 6. Cook over low heat until thickened. 7. Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice. 8. Add Worcestershire and bacon. 9. Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick. 10. Stir and gently cook over moderate heat until heated through. 11. Transfer to soup tureen and garnish with parsley and paprika if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
