Ingredients:
- 2 cans clams and juice
- 1/4 lb. bacon, diced
- 1 lg. onion, sliced or use green onions
- Salt to taste
- 2 lg. potatoes, diced
- Milk
- 2 tbsp. butter
- Pepper to taste
- Parsley
- 1/4 tsp. dried thyme
Instructions:
Cook bacon until crisp. Cook onion until tender. Add potatoes and some water and cook until potatoes are tender.
Add other ingredients and put hard butter on top. When butter melts, soup is done. Serves 8. Margie Johnson
