Instructions: Cook bacon in a medium saucepan over medium heat until crisp. Drain. Reserve 2 tablespoons of bacon drippings. Return drippings to pan. Add potatoes, carrot, celery and onion. Cook, stirring often, for about 6 minutes or until potatoes are tender.

Combine evaporated milk and flour in a small bowl until blended. Add to potato mixture, stirring quickly to blend. Stir in clams with juices, milk, water, salt, bacon, Worcestershire and pepper. Reduce heat to medium-low. Cook, stirring often, for 15 to 20 minutes or until creamy and slightly thick.

This recipe yields 4 servings.

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