Chowder - Clam 'New England' (Canned)

By Kwasome

**"Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby."

Ingredients

• 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

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from Allrecipes.com

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, and 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. 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.