Recipe courtesy of Robert Irvine
Episode: NBA
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 slices bacon, diced
  • 1 1/2 cups chopped onion
  • 1 1/2 cups water
  • 4 cups peeled and cubed potatoes
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 2 (10-ounce) cans minced clams

Directions

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, and cook uncovered for 15 minutes, or until potatoes are fork tender. Add in the half-and-half, and the butter. Drain clams, reserving clam liquid. Stir the clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow the soup to boil.

Ladle into soup bowls and serve.

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