Serves 4
INGREDIENTS:
2 slices bacon, diced
3/4 cup chopped onion
3/4 cup water
2 cups peeled and cubed potatoes
3/4 teaspoon salt
ground black pepper to taste
1-1/2 cups half-and-half
1 tablespoon and 1-1/2 teaspoons butter
1 (10 ounce) can minced clams
DIRECTIONS:
1. Place diced bacon in large stock pot over medium-high 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.
2. 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 for about 5 minutes, or until heated through. Do not allow to boil. |
