6 Slice Bacon; finely chopped
1 Cup Finely chopped onions
1/4 Teaspoon Paprika
3 Cup Cold water
3 Cup 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
Salt and freshly ground black pepper
1/3 Cup Minced parsley or fresh chives for optional garnish
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 saut , 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. Bring the soup just
to a simmer and season with salt and pepper to taste. Serve immediately,
each portion garnished with parsley or chives.