Cut bacon into thin slices. Heat the frying pan or saucepan, brown the slices until they are crispy. Then finely cut the bacon and transfer to a small bowl.
Rinse parsley, finely cut it.
Peel onions and potatoes, rinse and dice vegetables. Then reheat the same saucepan or frying pan. Brown the chopped ingredients over moderate heat for about 5 minutes. Pour the flour, stir well.
Open can, pour in clam juice to the frying pan. Simmer over low heat, not more than 15 minutes. The potatoes should be done.
Finely cut clams. Add the half-and-half, cream and minced clams to the frying pan. Just simmer for 5 minutes and serve. Fill a deep bowl with soup, sprinkle with parsley and bacon.
Don’t overcook clams, they can get tough!
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