New England Clam Chowder

Ingredients

• 4 slices bacon , diced
• 1.5 cups chopped onion
• 4 cups peeled and cubed potatoes
• 1.5 cups water
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 cans minced clams , 10 ounce

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.

3. 3

   Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.

4. 4

   Pour in half-and-half and add butter.

5. 5

   Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.

6. 6

   Serve and enjoy!