6 slices bacon, finely chopped
1 cup of finely chopped onions
1/4 teaspoon paprika
3 cups cold water
3 cups potatoes, peeled and cut into 1/2-inch dice
1/2 teaspoon dried thyme
Three 6 1/2-ounce cans chopped clams
1 cup half and half or milk
1/3 cup minced parsley or fresh chives for garnish, optional
In a medium saucepan over medium heat, heat the bacon, covered, for a minute or until some of the fat has rendered. Uncover the saucepan and continue to sauté, stirring constantly for 2 minutes or until a thin film of fat coats the bottom surface of the pan.
Add the onions and paprika, cover and cook, over low heat for 5 to 6 minutes stirring on occasion. Add the water, potatoes and thyme and bring the liquid to a boil.
Reduce the heat and simmer the soup, covered, for about 20 minutes or until the potatoes are tender but not falling apart.
Add the clams with their juices and the half and half or milk. Bring the soup just to a simmer and season with salt and pepper to taste. Serve immediately, each portion garnished with parsley or chives.
Serves 4 to 6