Razor Clams (chopped up into 1/2 inch to 3/4 inch pieces) use as many clams as you can, the more the better!! You can add canned clams if you dont have enough fresh razor clams
Half & Half (1 to 2 qts) - or you can use heavy cream to make creamier
5 to 6 medium potatoes ( If red potatoes, leave the skin on) diced into 1/4 inch to 1/2 inch chunks
1 pound bacon cut up in 1/2 inch chunks just slice across bacon in 1/2 inch increments
1 medium onion (diced up)
Sea Salt
Fresh Ground Pepper
Real Butter
Cream Sherry
Chop Razor Clams
Dice Onion
Dice potatoes
Chop up bacon.
Put all ingredients into a 5 qt dutch oven or sauce pan and cover with water.
Bring to boil and simmer for about 30 minutes or until potatoes and clams are tender.
Drain half the water off and than add cream or half & half. Note: You may have to add some corn starch paste (mixed with water or half & half) to make it thicken more. Heat up until the mixture is hot. Be careful not to let it scorch.
Add sea salt and fresh ground pepper to taste. Note: Do not over salt because bacon has salt in it.
When soup is done, ladle into bowls. Add a pat of real butter and than drizzle cream sherry around the pat of butter and edge of bowl.