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1
Scrub the clams well to remove any mud.
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2
Use a small sturdy knife to open, working over a bowl to save the juices.
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3
Discard the black neck skin and if they are too large to eat in a bite, cut into smaller pieces.
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4
Or steam the clams in about 1/2 cup water just until they begin to open, 5 to 8 minutes.
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5
Shuck, discarding the neck skin and cutting up if large.
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6
Reserve the broth, letting any sediment settle to the bottom of the pot.
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7
In a large soup pot, cook the bacon over medium heat until crisp, about 10 minutes.
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8
Remove with a slotted spoon and reserve, leaving the bacon fat in the pot.
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9
Add the onion and cook until it begins to soften, about 5 minutes.
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10
Add the potatoes and enough water or a combination of water and clam broth to cover.
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11
Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 15 minutes.
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12
Add the milk, evaporated milk, butter, and clams with any juices.
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13
Simmer over low heat until the butter melts and the clams are cooked, about 5 minutes.
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14
Add the reserved bacon (or sprinkle the bacon on top just before serving) and parsley and season with salt and pepper to taste.
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15
Serve immediately or cool and refrigerate overnight.
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16
Reheat gently.
