|Minced green onions/Leeks / onions / both||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salt pork||1⁄4 Pound, diced|
|Chicken stock||3 Cup (48 tbs)|
|Diced baking potatoes||1⁄2 Cup (8 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Clams||3 Dozen, shucked, and their liquor|
|Bottled clam juice||1 Cup (16 tbs)|
|Half and half/Cream||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Butter||4 Tablespoon, cut into bits|
|Slivered green onions||2|
Saute onions, garlic and salt pork in butter until onions are soft.
Add stock, potatoes, bay leaf, thyme, allspice and pepper.
Cover, bring to boil, lower heat and simmer 10 minutes.
Potatoes should remain crisp.
Remove bay leaf.
Mince clams, add to soup with their liquor, juice and the creams, and reheat without boiling.
Season with salt and adjust to taste.
Stir in butter bits and sprinkle with paprika and slivered green onions.