New England Clam Chowder

• 3/4 c chopped onion
• 2 c peeled and cubed potatoes
• 3/4 tsp salt
• ground black pepper to taste
• 1 (6.5 oz) can minced clams
• 1-1/2 c half-and-half
• 1 tblsp and 1-1/2 tsp margarine
• 3/4 c water

Directions:

Saute bacon in large kettle until almost crisp. Add onions, cook 5 mins.

Add cubed potatoes, salt, pepper to taste, 1 1/2 c water, cook uncovered 15 mins or until potatoes are fork tender.

Meanwhile, drain clams, reserving clam liquid. Add clams, 1/2 of the clam liquid, half and half, and butter to the kettle. Mix well and heat about 3 mins or until heated through Do not allow to boil.

Serve and enjoy.

Makes 4 servings