New England Clam Chowder - cooking recipe

Ingredients

2 slices bacon
1 c. finely chopped onion
2 c. cubed, pared potatoes
1 tsp. salt
dash of pepper
2 cans minced clams
2 c. half and half
2 Tbsp. butter or margarine

Preparation

Chop bacon coarsely. Saute in a large kettle until almost crisp. Add onion.
Cook about 5 minutes. Add potatoes, salt, pepper and 1 cup water.
Cook, uncovered, 15 minutes or until potatoes are fork-tender.
Drain clams, reserving liquid. Add clams, 1/2 cup clam liquid, half and half and margarine to kettle. Mix well.
Heat 3 minutes. Do not boil. Serves 4.