1/2 stick of butter
8, 8 oz bottles of clam juice
10, 6.5 oz cans of minced clams
8, 15 oz cans of cream of potato soup
3-4 red potatoes – cut into 1/2 inch cubes
4 stalks celery – chopped
1 bunch parsley – chopped
1 white onion – chopped
1 package thick cut bacon – cut into 1 inch slices
Worcestershire sauce – 6 dashes
Tabasco sauce – 4 dashes
Melt the butter in a large heavy stock pot. Pour the eight bottles of clam juice into the pot. Add canned clams with their juice, all cans of cream of potato soup and bring to a simmer. Add the potatoes, celery, parsley and onion. Bring pot back to a simmer and cover.
In a frying pan, sauté bacon until crispy. Drain all but 2 T of bacon drippings. Add bacon and drippings to soup and stir. Reduce heat and cover. Stir every 20 minutes or turn off the heat periodically to avoid burning. Season with worcestershire and tobasco. Serves 8-10.