4 slices uncooked bacon (diced)
1½ cups chopped onion
1½ cups water
4 cups peeled and cubed potatoes
1½ tsp salt
Pepper to taste
3 cups half-and-half
3 tbsp butter
2 cans (10 oz) minced clams
Place diced bacon in large stock pot on 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 tender.
Pour in half-and-half and add butter. Drain about half the liquid out of the clams and add to soup. Cook about 5 minutes; do not allow to boil.
