Clam Chowder

Clam Chowder
Makes 6 Servings

6 slices bacon, finely chopped
1 cup of finely chopped onions
¼ teaspoon paprika
3 cups cold water
3 cups potatoes, peeled and cut into ½-inch dice
½ teaspoon dried thyme
Three 6½-ounce cans chopped clams
1 cup half and half
Salt and freshly ground black pepper
1/3 cup minced parsley or fresh chives for
garnish, optional

  1. 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.
  2. 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.
  3. Reduce the heat and simmer the soup, covered, for about 20
    minutes or until the potatoes are tender but not falling apart.
  4. 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.