|Canned clams||7 Ounce (200 Gram)|
|Bacon slices||2 , finely sliced|
|Green bell pepper||1 , diced|
|Onion||1 , chopped|
|Leek||60 Milliliter, finely sliced (1/4 Cup)|
|Potatoes||125 Milliliter, diced (1/2 Cup)|
|Cream of mushroom soup||500 Milliliter (2 Cups)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Lobster meat||60 Milliliter, diced|
– Drain clams and set juice aside.
– In a saucepan, melt bacon, add clams, green bell pepper, onion, leek and potatoes. Cook for 4 minutes, stirring constantly. Season with salt, pepper, and thyme. Add cream of mushroom soup and clam juice. Cook mixture until potatoes are tender.
– Add parsley and cubed lobster meat, and reheat.