- 2¼ cups Bear Creek Potato Soup Mix or one package
- 4 cups water
- 2 cups clam juice
- 5-6 slices bacon, diced
- 1 medium sweet onion (Vidalia or Walla Walla), chopped medium
- 1 1/2 to 2 cups coarsely-ground razor clams
- 8 ounces whipping cream
- sprinkling of chopped parsley for garnish
Cook soup according to package directions, using water and clam juice, about 20 minutes to a simmer.
In a separate deep fry pan, fry the diced bacon and chopped onion together until bacon is almost crisp and onion translucent. Drain fat. Add clams and stir fry until just heated through, about 45-60 seconds. Add cooked soup to fry pan and stir. Add cream and heat to just a simmer.
Serve in bowls with a topping of chopped parsley.
featured in Happy National Clam Chowder Day!