New England Clam Chowder

Step 1

Place a large stockpot over medium-high heat. Add bacon and cook until almost crisp.

Step 2

Add the onions and cook for 5 minutes.

Step 3

Add the water, potatoes, salt, and pepper. Bring water to a boil and cook for 15 minutes with the lid on.

Step 4

Once the potatoes are fork-tender, reduce the heat to medium-low. Add the half-and-half, butter, and flour. Stir constantly until the desired thickness is achieved. Dot not let it come to a boil to avoid burning the milk.

Step 5

Add the canned clams (liquid included). Cook for 5 minutes or just until heated all the way through. Serve in bowls. Enjoy!