2 slices bacon
2 c. cubed pared potatoes
Dash pepper
2 c. Half and Half
2 tbsp. butter
1 c. finely chopped onion
1 c. finely chopped celery
1 tsp. salt
1 pt. shucked fresh clams OR 2 (10 1/2 oz. size) cans minced clams

Chop bacon coarsely and saute in large kettle until almost crisp. Add onion and celery and cook about 5 minutes.

Add potato, salt, pepper and 1 cup of water. Cook uncovered for 15 minutes or until potato is fork tender.

Meanwhile, drain clams, reserving clam liquid. Chop clams coarsely.

Add clams, 1/2 cup clam liquid, the Half and Half and butter to the kettle, mix well. Heat about 3 minutes. Do not boil.

(I like to make this in the crock pot and leave it on low for the day to come home to homemade clam chowder).