3 slices bacon
1 lg. onion, minced
1/4 c. celery, minced (optional)
1/4 c. grated carrots (optional)
1/4 c. green pepper, minced (optional)
2 c. raw diced potatoes
1 can evaporated milk
3 tbsp. butter
2 1/2 c. canned minced clams (drain and reserve juice)

Saute bacon. Remove from pan. Add onion, celery, carrots, green pepper to bacon drippings in pan and cook slowly for 5 minutes; drain.

In Dutch oven, combine cooked bacon, vegetables and 2 cups of potatoes. Add reserved clam juice and enough water to just cover potatoes. Simmer until potatoes are done. Add minced clams, butter and milk; do not boil. Season to taste. Chowder will ripen and taste even better the next day. Serve with crackers or clam cakes.