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NEW ENGLAND CLAM CHOWDER




List of Ingredients



• 4 SLICES BACON, CHOPPEDD
  
• 1 1/2 CUPS CHOPPED ONIONS
  
• 4 CUPS POTATOES, PEELED AND CUBEDD
  
• 1 1/2 TEASPOONS SALT
  
• GROUND BLACK PEPPER
  
• 2 CANS ( 10 1/2 OUNCES EACH ) MINCED CLAMS
  
• 3 CUPS 1/2 AND 1/2
  
• 3 TABLESPOONS BUTTER OR MARGARINE
  
• 1 1/2 CUPS WATER
  






Instructions



1. SAUTE BACON IN A LARGE POT UNTIL ALMOST CRISP. ADD ONIONS, COOK 5 MINUTES.
   
2. ADD CUBED POTATOES, SALT, PEPPER TO TASTE, 1 1/2 CUPS WATER, COOK UNCOVERED 15 MINUTES OR UNTIL POTATOES ARE TENDER.
   
3. MEANWHILE, DRAIN CLAMS, RESERVING CLAM LIQUID. ADD CLAMS, 1/2 OF THE CLAM LIQUID, HALF AND HALF AND BUTTER TO SOUP POT. MIX WELL AND HEAT ABOUT 3 MINUTES OR UNTIL HEATED THROUGH. DO NOT ALLOW TO BOIL.