INGREDIENTS: 4 slices of bacon, diced; 1 1/2 cups chopped onion;1 1/2 cups water; 4 cups peeled and cubed potatoes; 1 1/2 teaspoon salt; ground black pepper to taste; 3 cups half and half; 3 tablespoons butter; two 10 ounce cans minced clams.
DIRECTIONS: Place the diced bacon in a large stock pot over medium-high heat. Cook until almost crisp. Add the 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. Pour in the half and half and add the butter. Drain clams, reserving the clam liquid. Stir the clams and half of the clam liquid into the soup. Cook for about 5 minutes or until heated through. DO NOT ALLOW TO BOIL.