Preparation

Step 1

In a large saucepan, sauté 5 slices of bacon until crisp. Drain bacon on paper towels, then crumble.

Step 2

In a large stockpot, add 1 tbsp hot bacon drippings and saute onions until golden over medium-high heat (~5 minutes). Remove pot from heat and stir in the flour, salt, and pepper.

Step 3

Drain the cans and jar of clams, reserving the liquid from both. Add water to the clam juice until it measures 3 cups. Gradually stir liquid into the onion mixture, and then add the potatoes.

Step 4

Bring the pot to a boil, stirring. Reduce heat, and simmer, uncovered and stirring occasionally for ~20 minutes or until the potatoes are tender.

Step 5

Add the milk, clams, and crumbled bacon; heat thoroughly. Top with chopped parsley and serve.