Pacific Rim Clam Chowder

• 4 slices bacon, chopped
• 4 medium size potatoes, unpeeled and chopped (1/2 inch chunks)
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 (12 ounce) can fat-free evaporated milk
• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup clam juice (clam nectar)
• 2 cups clams, chopped (fresh is best)
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper

1. Cook bacon in a medium size stock pot until crisp.
2. Add potatoes, carrot, onion and celery.
3. Cook stirring frequently until onions are tender.
4. Add evaporated milk, coconut milk, clam nectar and clams.
5. In a small jar mix together water and corn starch.
6. Add corn starch mixture to stock pot.
7. Add remaining ingredients.
8. Heat until just below boiling.
9. Reduce to simmer.
10. Serve when potatoes are tender (about 20 minutes).

bacon, potatoes, carrot, onion, celery, milk, coconut milk, clam juice, clams, water, cornstarch, salt, worcestershire sauce, pepper

Taken from www.food.com/recipe/pacific-rim-clam-chowder-162655 (may not work)