Pat'S Clam Chowder

• 1/2 pound bacon
• 1 large onion, chopped
• 2 cans chopped clams
• 1 can baby clams
• 3-4 peeled and cubed raw potatoes
• 2 carrots, finely chopped
• 1 or 2 stalks celery, minced
• salt and pepper to taste
• 1 quart milk with 1 can evaporated milk mixed to make qt.
• 1 quart water, mixed with reserved clam juice

1. Fry bacon until cooked, but not too crisp. Drain on paper towels. Saute celery and onion in a small amount of bacon drippings. Put this in a large pot with the milk, water and clam juice. Cook over moderate heat. Add potatoes, carrots, salt and pepper. When potatoes are tender (about 35 minutes), add the reserved clams which have been heated separately before being added to the soup.
2. If you want to thicken the soup, make a paste of cornstarch and water and stir into the soup.

bacon, onion, clams, baby clams, potatoes, carrots, stalks celery, salt, milk, water

Taken from www.epicurious.com/recipes/member/views/pats-clam-chowder-1262939 (may not work)