Ingredients
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4 slices bacon
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1/4 cup onion, chopped
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1/4 cup celery, finely chopped
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1 (12 fluid ounce) can evaporated milk
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1/4 cup all-purpose flour
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2 (6 1/2 ounce) cans minced clams
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1 cup milk
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1/2 cup water
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1/2 teaspoon salt
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon ground black pepper
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1 lb potato, peeled and cut into 1/2-inch chunks
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1/4 cup carrot, chopped
Instructions
- Cook bacon in medium saucepan over medium heat until crisp; drain.
- Reserve 2 tablespoons bacon fat.
- Return bacon fat to saucepan.
- Add potatoes, carrot, onion and celery.
- Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
- Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
- Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
- Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.