Clam Chowder

1. 1

   In a medium saucepan over medium heat, heat bacon, covered, for a minute or until some of the fat has rendered, Uncover the saucepan and continue to saute, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.

2. 2

   Add the onions and paprika, cover and cook, over low heat for 5-6 minutes, stirring occasionally.

3. 3

   Add the water, potatoes, and thyme and bring the liquid to a boil.

4. 4

   Reduce the heat and simmer the soup, covered for about 20 minutes or until the potatoes are tender but not falling apart.

5. 5

   Add the clams with thier juices and the half and half.

6. 6

   Bring the soup just to a simmer and season with salt and pepper to taste.

7. 7

   Serve immediately, each portion garnished with parsley or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.