Cook bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook stirring frequently, for 6 to 7 minutes or until potatoes are tender.combine evaporated milk and flour in a small bowl until blended; add to potato mixture. Stir in clams with juice, milk, water, bacon and Worcestershire sauce. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick. Season with salt and black pepper.
By Connie from Oden, Arkansas
Best I have ever made. I used one can of evaporated milk and two cans of chicken broth. The chowder was wonderful. Will continue to make it over and over.
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