Easy New England Clam Chowder

• 4 slices bacon
• 1 lb potato, peeled and cut into 1/2-inch chunks
• 1/4 cup carrot, chopped
• 1/4 cup onion, chopped
• 1/4 cup celery, finely chopped
• 1 (12 fluid ounce) can evaporated milk
• 1/4 cup all-purpose flour
• 2 (6 1/2 ounce) cans minced clams
• 1 cup milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper

1. Cook bacon in medium saucepan over medium heat until crisp; drain.
2. Reserve 2 tablespoons bacon fat.
3. Return bacon fat to saucepan.
4. Add potatoes, carrot, onion and celery.
5. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
6. Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
7. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
8. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

bacon, potato, carrot, onion, celery, milk, flour, clams, milk, water, salt, worcestershire sauce, ground black pepper

Taken from www.food.com/recipe/easy-new-england-clam-chowder-20986 (may not work)