New England Clam Chowder

My kids made this today and they all loved it!  "No more canned stuff for us!" they said.


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.