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Place diced bacon in large stock pot over
medium-high heat. Cook until almost crisp. Add
onions, and cook 5 minutes, adding garlic
during the 4th minute. Stir in water and
potatoes, and season with 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. Turn off burner and add red
wine vinegar. Season with Bay seasoning and
onion powder. Serve and garnish with fresh
parsley.
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