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1
While preparing bacon and onions, cook potatoes in heavily salted water in a large pot or Dutch oven until about half done.
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2
Drain potatoes, cool under running water, drain again, and set aside.
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3
In large nonstick skillet, brown bacon over medium heat until golden brown and crisp.
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4
Drain bacon and set aside, reserving bacon fat.
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5
Return 1 Tbsp fat to skillet, add onion and garlic, and cook until translucent and just beginning to brown.
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6
Remove onions from skillet, and drain on paper towels.
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7
Return remaining bacon fat to skillet.
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8
Add enough flour to make a fairly stiff roux, cook for about 10-15 minutes, stirring frequently and thoroughly to prevent burning, and set aside.
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9
Place bottled clam juice and juice reserved from clams in the Dutch oven.
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10
Add whipping cream, optional MSG, dry mustard, Worcestershire sauce, and salt and freshly ground black pepper to taste.
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11
Mix thoroughly, and place over low heat for about 5-10 minutes; taste again, and adjust seasonings.
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12
Add roux, and whisk until thoroughly combined.
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13
Increase heat to medium, and bring to a slow boil, whisking regularly and scraping bottom of pan to prevent burning.
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14
Reduce heat to medium-low, and continue cooking until thickened.
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15
Add reserved clams, bacon, onions, and potatoes, return to a boil, reduce heat, and allow to simmer for about 15 minutes, stirring and scraping bottom of pot frequently to prevent scorching.
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16
If soup is too thick, add milk or chicken broth as desired; if soup is too thin, add instant potato flakes to obtain desired consistency.
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17
Add sliced green onions, and allow to simmer for about 10 minutes before serving.
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18
Serve with crackers or hot sour dough French bread and butter; a big bowl of soup, with some bread is a meal!
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19
You probably wont need or want anything else.
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20
This soup is best the day after being prepared; just reheat before serving.
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21
It also freezes very well, so dont worry about making too much at a time.
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22
Just allow to thaw overnight in the refrigerator, and reheat over low heat until ready to serve.
