3 slices bacon, cut up, or 1/4 lb. salt pork, diced
2 (6 1/2 oz.) cans minced clams
3 med. potatoes, peeled & cut into bite-size pieces (3 c.)
1 c. chopped onion
1 med. carrot, shredded
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 tsp. pepper
2 (12 oz.) cans (3 c.) evaporated milk

In a skillet cook bacon or salt pork until crisp; drain. Drain clams, reserving liquid; add water to liquid to equal 1 3/4 cups. Cover clams; chill.

In a 3 1/2 or 4 quart crockery cooker combine reserved clam liquid, potatoes, onion and carrot. Stir in mushroom soup and pepper. Add bacon or salt pork. Cover; cook on low heat setting for 9-11 hours or on high heat setting for 4-5 hours.

If cooker was on low-heat setting, turn to high heat setting. Stir in clams and evaporated milk. Cover; cook for 1 hour more. Makes 6 servings.

For 5 or 6 quart crockery cooker: Use 6 slices bacon, cut up, or 6 ounces salt pork, diced; three 6 1/2 ounce cans minced clams; 2 1/2 cups reserved clam liquid; 3 large potatoes, peeled and cut into bite-size pieces; 1 1/2 cups chopped onion; 1 large carrot, shredded; 2 (10 3/4 ounce) cans condensed cream of mushroom soup; 1/4 teaspoon pepper and 3 (12 ounce) cans evaporated milk. Prepare as above. Makes 9 servings.

For 1 quart crockery cooker: Use 2 slices bacon, cut up or 2 ounces salt pork, diced; 1 (6 1/2 ounce) can minced clams; 3/4 cup reserved clam liquid; 2 medium potatoes, peeled and cut into bite-size pieces; 1/2 cup chopped onion; 1 small carrot, shredded; 1/2 of a 10 3/4 ounce can (2/3 cup) condensed cream of mushroom soup and 1/8 teaspoon pepper. Prepare as above. Cook for 9-11 hours. Stir in reserved clams and 1 cup evaporated milk. Cook 1 hour more. Makes 3 servings.