Ingredients

• 2 cans (10 oz.) Geisha® Baby Clams, minced,drained (keep clam juice)
• 1 cans (4 oz.) Geisha® Mushrooms,sliced
• 4 slices bacon
• 1/2 cup finely chopped onion
• 4 midium potatoes, peeled, diced
• 1 Tbsp. all-purpose flour
• 1 cup clam juice
• 1 cup half-and-half
• Salt and pepper, to taste
• 1/2 cup whipping cream
• 2 Tbsp. finely chopped parsley

Preparation

1. In a medium heavy saucepan or skillet, saute bacon until brown and crisp. Remove the bacon and drain on paper towels.
2. In a same skillet, saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour.
3. Add clam juice and Mushrooms. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft.
4. Add half-and-half and season to taste with salt and pepper.Add minced Baby Clams. Heat until simmering. Do not boil. Add whipping cream. Sprinkle with parsley or diced bacon.