New England Clam Chowder
- 4 slices bacon, diced
- 1 1/2 C. chopped onion
- 4 C. peeled and cubed potatoes
- 1 1/2 tsp. salt
- ground black pepper to taste
- 2 (6.5-oz.) cans minced clams
- 3 C. half-and-half
- 3 Tbs. margarine
- 1 1/2 C. water
Sauté bacon in large kettle until almost crisp.
Add onions, cook 5 minutes.
Add cubed potatoes, salt and pepper to taste and, 1 1/2 cups water. Cook uncovered 15 minutes or until potatoes are fork tender.
Meanwhile, drain clams, reserving clam liquid.
Add clams, 1/2 of the clam liquid, half and half, and butter to the kettle.
Mix well and heat about 3 minutes or until heated through.
Do not allow to boil.