New England Clam Chowder
- 4 slices bacon, diced
- 1 1/2 c. chopped onion
- 1 1/2 c. water
- 4 c. peeled and cubed potatoes
- 1 1/2 tsp. salt
- ground black pepper to taste
- 3 c. half-and-half (they used whole milk and it was a fine substitute)
- 2 10 oz. cans minced clams
Place diced bacon in large stock pot over medium 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.
Add half-and-half (or milk) and butter. Drain clams, reserving clam liquid. Stir clams and 1/2 of the clam liquid into the soup (my kids added 1/2 c.....they didn't QUITE follow the directions.) Cook for about 5 minutes or until heated through. Do not allow to boil.