From http://inthekitchenwithkath.com
Serves 4
3 slices bacon
3 large russet potatoes (about 2 ¼ – 2 ½ pounds total), cut in ¾-inch dice
1 cup chopped onions
3 (6.5 oz each) cans chopped clams, drained; reserve the clam liquid
1 tsp. marjoram (optional—not essential if you don’t have it)
1 clove garlic, pressed with a garlic press
3 cups whole milk
½ teaspoon Tabasco, or to taste
Salt, to taste
1. Fry the bacon very slowly over low heat in a large kettle. You want to render the fat without getting a bunch of browned bits on the bottom of the pan.
2. While the bacon is cooking, start cutting the onions and potatoes. You can put them both in a large bowl.
3. When the bacon’s done, remove it from the pan. (If you’re not done cutting the onions and potatoes, remove the pan from the heat until you are ready to add them.)
4. Put the onions, potatoes, and marjoram in the pan. Stir well and cook for a couple of minutes.
5. Drain the clams, reserving the clam liquid.
6. Pour the clam liquid into the pot. Stir well; cover and simmer until the potatoes are very done—almost falling apart. This takes about 15 – 20 minutes.
7. Add the milk, garlic, Tabasco and reserved clams. Simmer until hot.
8. Crumble the reserved bacon into the soup.
9. Taste for seasoning. Add salt if it needs it.
Serve with salad and a good crusty bread.