New England Clam Chowder

1/4 lb diced bacon
1 large onion finely chopped
1 cup boiling water
3 medium potatoes diced
1 tsp salt
1/4 tsp pepper
2 8oz cans minced clams
3 cups half & half


Directions: Fry bacon until brown and crisp. Remove from pan. Drain. Sauté onions until golden and clear. Add water, potatoes, salt and pepper. Cover and simmer until potatoes are tender. Add clam liquid. Let heat then add clams. Turn heat down. Add half & half. If too thin, thicken with flour.

Recipe Contributor:  Julie Shea