New England Clam Chowder
This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day!
bacon, diced
4
slices
chopped onion
1 ½
cups
peeled and cubed potatoes
4
cups
water
1 ½
cups
salt
1 ½
teaspoons
ground black pepper to taste
½
teaspoon
half-and-half
3
cups
butter
3
tablespoons
minced clams
2
(10 ounce) cans
 Gather all ingredients.
  Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
  Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
  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 until heated through, without boiling, about 5 minutes.
  Serve and enjoy!
