6 slices bacon
1 1/2 c. diced onions
1/5 c. diced celery
1/5 c. grated carrots
1/5 c. flour
1 tsp. salt
3 c. diced potatoes
1/8 tsp. pepper
2 cans (6 1/2 oz.) chopped clams
water (add enough to make 3 c.)
1 c. undiluted milk

Fry the bacon and reserve drippings. Drain bacon on paper towel. Sauté the onions in 1 tablespoon bacon drippings. Combine the bacon, onions, celery, carrots, flour, salt, potatoes, pepper and milk. Cook, uncovered, for 20 minutes. Stir occasionally. Bring to boil, then add clams. Cook 5 minutes more.