1 can (6 1/2 oz.) minced clams
3 potatoes, peeled & diced
3 carrots, diced
1/4 c. chopped onion
1/4 c. butter
3/4 c. water
1 can condensed cream of mushroom soup, undiluted
1 (12 oz.) can evaporated milk
1/2 tsp. salt
1/4 tsp. pepper

Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, milk, salt and pepper. Simmer until heated through. Stir in clams.