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.