Needed Ingredients:

• 2 (10 ounce) cans minced clams
• 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 black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 8 Bread Bowls (optional)

Serving Size: 8
40 Minutes (15 Minutes Prep)

Directions:

1. Place diced bacon in large stock pot over medium-high heat
2. Cook until almost crisp; add onions, and cook 5 minutes
3. Stir in water and potatoes, and season with salt and pepper
4. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender
5. Pour in half-and-half, and add butter
6. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup
7. Cook for about 5 minutes, or until heated through. Do not allow to boil
8. Serave each serving in a bread bowl (optional)

[Recipe via All Recipes]

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