New England Clam Chowder, The Real Thing

8 or more

10 slc thick cut bacon 2 lg onions, finely chopped 3 c water 5 lb potatoes, diced salt and pepper to taste 1½ qt half and half 1 stk butter 4 can(s) minced or whole clams 6 Tbsp corn starch ¼ c cold water

1. Cook 8 slices of bacon till crisp in large pot. Remove from pan and set aside, reserving 6 tablespoons of bacon grease in pan. 2. Cook 2 chopped large onions in the bacon grease till translucent, about 5 minutes. 3. Stir in 3 cups of water and 5lbs. of diced potatoes. Season with salt and pepper to taste. Bring to a boil and cook uncovered until potatoes are tender, about 15 minutes. 4. Stir in 1½ quarts of half and half and 1 stick of butter. Pour in 4 cans of minced or whole clams including the juice. Stir in bacon, broken into pieces. 5. Mix 6 tablespoons of cornstarch with ¼ cup of cold water and pour into chowder. Mix well and simmer covered for about 30 minutes, stirring often.