| 7 To 8 Slices Thick-Sliced Bacon, | 4 Can Clams |
| -Sliced Against Grain | 2 Tablespoons Butter |
| 2 Medium Onions, Chopped | 3 Cups Milk, Half & Half, or Heavy Cream |
| 6 Potatoes, Diced | 1/4 Teaspoon Salt |
| 1 1/3 Cup Carrots, Sliced | Pepper To Taste, Optional |
Fry bacon until crisp; do not drain fat. Add onions and saute. Put in potatoes and carrots. Add water to not quite cover, and then liquid from clams and butter. Simmer until vegetables are tender. Add milk and clams. Season with salt. Thicken with flour/water mixture. If making soup ahead of time, make soup a little thinner than desired. It will thicken more with the second heating.
Original Recipe - Calla Ferre
"Soups are often times something you just throw together. My family wanted to know how I did this, so I figured out the proportions. If you are feeling like a really rich soup, use heavy whipping cream instead of milk." - Calla Ferre
