CLAM CHOWDER

Fry in soup pot until crisp:

            1/2 lb. bacon

Remove bacon and drain most of grease saving enough to saute:

            1 medium onion

Return bacon to pot and add the following, cooking until tender:

            1 cup water

            4 medium carrots, chopped

            2 cups diced potatoes

Add:     3-4 cups milk (do not use more than half skim or powdered)

1 cup evaporated milk

juice from 2 cans clams (6 ½ oz.)

Season with:

          salt and pepper.

Add:     1/2-1 Tbsp. butter

Continue cooking, but DO NOT BOIL.

Add clams about 10 min. before serving.

Measurements are flexible on all ingredients.

NOTE: Boiling will cause the milk to curdle.

For thicker soup, add flour (start with about 1/4 cup) to some soup in a bowl.  Mix together until a little soupy, then add to chowder.
 

CROCKPOT METHOD:

In frypan, cook bacon and onions as listed above.

Place bacon and onions in crockpot.

Add water, carrots and potatoes.

Cook on medium until veggies are tender.

Add milk, evaporated milk, clam juice, salt and pepper, and butter.

Heat on low until hot, but not boiling.

Add clams about 10 minutes before serving.