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PREPARATION: Cook bacon in
large saucepan over medium heat
until crisp, appx 6 to 8 minutes.
Using slotted spoon transfer bacon
to paper towel-lined plate. Pour
off all but 1 tbsp fat from
saucepan. Add onion and cook over
medium heat until softened, appx 5
minutes. Stir in clam juice,
water, potatoes, saltines, thyme,
and bay leaf and bring to boil.
Reduce heat and simmer, stirring
occasionally, until potatoes are
tender appx 15 minutes. Using
slotted spoon, transfer ½ cup
potatoes to small bowl and mash
until smooth. Return mashed
potatoes to pot. Reduce heat to
low. Stir clams into pot and
simmer until cooked through, appx
3 to 5 minutes. Off heat, stir in
cream. Season with salt &
pepper to taste. Sprinkle with
bacon and serve.
HINTS: I used 3 cans of
baby clams and left them whole
since I could not find any fresh
clams in my area. I used the juice
from the clams plus 1 8 oz bottle
for the clam juice. I put the
saltines on waxed paper before
using a rolling pin to crush them.
This made handling them much
easier. The crackers are an
old-time method for thickening
sauces so you dont get that
pasty taste if using flour and I
was amazed at how well they
worked! I found I did not need to
add any salt since the crackers,
bacon & clam juice was enough.
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