Instructions
In a skillet, cook bacon until crisp and drain on paper towels. Heat oil and add onions and cook stirring occastionally until onions are soft
about 5 minutes. Add flour and cook until flour is lightly brown about 2 minutes.
Put onion in 5 or 6 quart crockpot and add clams, potatoes, celery, parsley, salt and pepper. Pour water over
ingredients. Cover and cook on high for 4 to 5 hours and on low for 8 to 10 hours until vegetables are fork tender. After cooking is done, remove parsley sprigs.
Pour soup in small amounts into
a blender or processor and puree. Be careful soup will be hot. Return pureed soup to crockpot. Whisk the half and half into the soup and add chopped parsley. Garnish each serving with bacon pieces.
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