3 cans chopped clams (6 1/2 oz. each)
4 slices bacon, cut up
4 c. water
1 pkg. scalloped potatoes
1 can chicken broth (10 3/4 oz.)
1 med. carrot, thinly sliced
1 can evaporated milk (13 oz.)

Drain clams, saving liquid. Cook bacon until crisp in large pan. Remove bacon; pour off all but 1 tablespoon of the drippings. Add clam liquid, water, potatoes and seasoning mix from package, chicken broth, and carrot. Cover and simmer 20 minutes until potatoes are tender. Add clams, bacon, and milk; heat. Serves 6.