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- Nov 6, 2003
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Another one of my (unhealthy) favorites Ingredients <TABLE cellSpacing=0 cellPadding=4 width=409 border=0><TBODY><TR><TD>4 slices bacon, diced </TD></TR><TR><TD>1 1/2 cups chopped onion </TD></TR><TR><TD>1 1/2 cups water </TD></TR><TR><TD>4 cups peeled and cubed potatoes </TD></TR><TR><TD>1 1/2 teaspoons salt </TD></TR><TR><TD>ground black pepper to taste </TD></TR><TR><TD>3 cups half-and-half </TD></TR><TR><TD>3 tablespoons butter </TD></TR><TR><TD>2 (10 ounce) cans minced clams </TD></TR></TBODY></TABLE> 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. 2 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.
