- 6 slices bacon, diced
- 1 1/2 cups medium diced onion
- 2 cups water
- 4 cups peeled and cubed potatoes
- 2 1/2 teaspoons salt
- ground white pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 4 (6.5 ounce) cans chopped clams, reserve 1/4 of the clam juice
- 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 then reduce heat and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Stir clams and the reserved clam liquid into the soup. Cook for 5 minutes, or until heated through. Do not allow to boil.