1 lb. bacon
1/2 cup (1 stick) butter
1/2 to 3/4 bunch celery
1 large onion, diced
shredded carrot (optional for color)
6-8 small cubed potatoes
6 small cans minced clams
1 (12 oz.) can Carnation evaporated milk
1 tsp. or so black pepper

Cut bacon horizontally into thin strips. Brown bacon in a 6-quart stock pot. Pour off fat.

Cut celery, starting at the top and include the leaves into thin pieces. Add butter, celery and onion, saute until celery and onion are soft. Add enough potatoes to fill pot within 2-inches of the top. Add pepper and juice only from the clams and enough water to cover. Add carrots now if using. Simmer until potatoes are tender. Add clam meat and evaporated milk.

We traditionally serve this comfort food over crumbled saltine crackers. Salt and pepper to taste. Enjoy!

Submitted by: Mike Lundgren