New England Clam Chowder

By rainmaker

Ingredients

• 4 slices bacon, diced
• 1-1/2 cups chopped onion
• 1-3/4 cups water (including clam liquid from can)
• 4 cups peeled and cubed potatoes
• 1-1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half & half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Preparation

Step 1

1. 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, season with salt and pepper. Bring to a boil
and cook uncovered for 15 minutes or until potatoes
are fork tender.

2. Pour in half-and-half and add butter. Stir in clams.
Cook for about 5 minutes or until heated through.
Do not allow to boil.