New England Clam Chowder I

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.

Pour in half-and-half and add butter. Drain clams reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.