4 slices bacon, diced
2 (10 ounce) cans minced clams
4 cups peeled and cubed potatoes
1 1/2 cups chopped onion
1 1/2 cups water
2.5 cups half-and-half
4 tablespoons butter
1 1/2 teaspoons salt
ground black pepper to taste
1) Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. 2) 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.
3) Pour in half-and-half, and add butter.
4) Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.
5) Cook for about 5 minutes, or until heated through. Do not allow to boil.