New England Clam Chowder I recipe

8 servings

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat.

Cook until almost crisp; add onions, and cook 5 minutes.

Stir in water and potatoes, and season with salt and pepper.

Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter.

Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.

Cook for about 5 minutes, or until heated through.

Do not allow to boil.