20
Aug
2006
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:
- 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
- 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
- Serave each serving in a bread bowl (optional)
Recipe from All Recipes
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