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New England clam chowder
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| 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 pepper to taste | |
| 3 cups | half and half |
| 3 tablespoons | butter |
2 (10) cans minced clams
* use all clam juice
Place diced bacon in large pot over medium-high heat. Cook until almost crisp, add onions and cook 5 minutes. Stir in potatoes and water, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
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 about 5 minutes, or until heated through. Do not allow to boil
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