My wife and I prepared this delicious soup in our cabin in the woods of Nantucket. Here are a few pointers we'd love to share with you: Start by cooking the diced ham alone on high for 5 minutes. Add a random splash of canola oil after the ham starts to burn to the bottom of the pot. You'll get a real agreeable smoked flavor that way. Next, boil the onions, clam juice, and potatoes for no less than 20 minutes. I also added 3 tablespoons of flour and strictly heavy creme to give it a consistent consistency that will not soon be forgotten. DELISH! PS, although this slight spin is eternally scrumptious, I must ask, did anyone else's soup taste like cigarettes?

Reviewed On: Apr. 10, 2009