Ingredients
4 slices bacon
1 onion , Diced
3 (6 ounce) cans clams , with juice
5 medium potatoes , peeled and chopped into bite size pieces
4 teaspoons flour
salt and pepper
1 teaspoon lemon pepper
1 teaspoon dried parsley
4 cups whole milk
1 ½ cups water
Preparation
Directions: 1In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.2In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.3Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo’s doesn’t keep them in their soup, just as a flavoring. I personally add them as not to waste them!4Pour in the milk and the water and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.5Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.
