Clam Chowder is a favorite in our house. Make sure to have some Tabasco Sauce available for people like my Dad who likes things HOT!
- 3 slices bacon, cut up
- 2 (6.5 oz.) cans minced clams
- 3 medium potatoes, peeled and diced
- 1 cup onion, chopped
- 1 carrot, shredded
- 1 (10.75) can cream of mushroom soup
- 1/4 tsp. pepper
- 2 (12 oz.) can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving the liquid and add water to the liquid equal to 1 1/2 cups. Cover the clams and chill. In a crock-pot, combine reserved clam liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup and the pepper. Cover, cook on Low for 9-11 hours or on High for 4-5 hours. When the cook time is finished, add the evaporated milk and cook on High for 1 hour.