Recipe Details

Ingredients

• 2 slices bacon, cut into 1/4-inch pieces

• 2 tablespoons butter, divided

• 1 large yellow onion, peeled and diced

• 1 tablespoon all-purpose flour

• 2 cups water

• 4 medium russet potatoes, peeled and cut into 1/2-inch cubes

• 3/4 teaspoon fine salt

• Dash freshly ground black pepper, or to taste

• 2 cups half-and-half

• 3 (6.5-ounce) cans chopped clams, drained with juice reserved

Description

In​ a Dutch oven or large pot over medium-high heat, cook bacon until almost crisp.

Reduce heat to low, add 1 tablespoon of the butter and the onions, and sauté until soft, about 5 minutes. Be careful not to brown the onions.

Add the flour and cook for 2 more minutes.

Whisk in the water and reserved clam juice and once combined, add the potatoes. Season with salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender, about 15 minutes.