American-Style Clam Chowder

Rinse the clams thoroughly, cover in a pot with about 200 ml (approximately 3/4 cup) of water and cook 4-5 minutes over high heat until the clams have opened, shaking the pot several times. Discard any unopened clams. Pour the clams through a fine sieve.

Peel the potatoes, rinse, cut into small cubes and cook for about 15 minutes in boiling salted water.

Peel the onion and finely chop. Cut the bacon into strips. Sauté both in hot butter, sprinkle with flour and saute lightly while stirring. Stir in the milk and 200 ml (approximately 3/4 cup) of the clam water and simmer for about 5 minutes. Drain the potatoes,mash half of them with a fork and stir with the remaining diced potatoes and clams into the soup. Heat briefly, stir in the cream and parsley and season with salt and pepper. Add water ff necessary.