C.C.C.

Conner.Clam.Chowder

3 slices bacon, cut up
2 6 1/2 0z. cans minced clams
3 medium potatoes, peeled and diced
1cup onion,chopped
1corrot, shredded
1 10 3/4oz. 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 the Crock-pot Slow Cooker, combine reserved clam
liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup
and the pepper. Cover, cook on low for 9 to 11 hours or on High for
4 to 5 hours. When the cook time in finished, add the evaporated milk
and cook on high for 1 hour.

Delicious!!!