new england clam chowder.

The Constituents:

• 2 (6 ounce) can minced clams
• 4 slices bacon, cut into small pieces
• 4 potatoes, peeled and cubed
• 1 cup chopped onion
• 1 carrot, grated
• 2 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon ground black pepper
• 2 (12 fluid ounce) cans evaporated milk

Directions:

1. In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
2. In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.

Verdict:
I was a little skeptical using clams from a can (how raunchy does that sound?), but it turned out absolutely fabulous...we're talking some serious competition for Legal Sea Foods. When cooking (especially on high), make sure you stir it once awhile to avoid burning.