Easy New England Clam Chowder - cooking recipe

Ingredients

4 slices bacon
1 lb potato, peeled and cut into 1/2-inch chunks
1/4 cup carrot, chopped
1/4 cup onion, chopped
1/4 cup celery, finely chopped
1 (12 fluid ounce) can evaporated milk
1/4 cup all-purpose flour
2 (6 1/2 ounce) cans minced clams
1 cup milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper

Preparation

Cook bacon in medium saucepan over medium heat until crisp; drain.
Reserve 2 tablespoons bacon fat.
Return 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 small bowl until blended; add to potato mixture.
Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.