4 slices bacon, diced
1-1/2 c. chopped onion
1/4 c. flour
1/4 c. grated carrot
1/4 c. chopped celery
3 c. (1-1/2 lbs.) diced & peeled potatoes
1 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans chopped clams
1 c. undiluted evap. milk

Cook diced bacon until lightly browned in large saucepan. Drain; reserve 1 tablespoon drippings until translucent. Stir in flour. Add bacon, grated carrot, celery, potatoes, salt and pepper to onion mixture. Drain contents of 2 cans chopped clams, reserving liquid. Add enough water to clam liquid to make 3 cups. Stir into vegetable mixture in saucepan. Bring to a boil. Reduce heat and boil gently uncovered, 20 minutes. Stir occasionally, until vegetables are tender. Add clams; cook 5 minutes longer. Stir in 1 cup undiluted evaporated milk. Reheat. Makes 7-1/2 cups.