6 slices bacon
1/2 c. diced carrot
1/2 c. chopped celery
1/2 c. minced onion
1/4 c. flour
1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
3 cans (8 oz.) minced clams, drained, reserve liquid
2 cans (8 oz.) clam juice
1 qt. milk
1 c. cubed cooked potatoes
1 lb. white Cheddar, diced
Parsley

Cook bacon in Dutch oven until crisp. Remove bacon, drain and crumble, set aside. Cook and stir carrot, celery and onion in bacon fat until onion is transparent. Stir in cornstarch, flour, salt and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor and clam juice to measure 3 1/2 cups. Stir juice and milk into vegetables. Heat just to boiling until mixture thickens. Stir occasionally. Add clams, potatoes and cheese. Stir until cheese is melted. Sprinkle with bacon. Garnish with parsley.