St.Jean'S Cannery New England Style Clam Chowder - cooking recipe

Ingredients

4 slices bacon (diced)
salt and pepper
3 tbsp. butter or margarine
1 diced carrot
1/2 cup chopped onion
1 1/2 cups milk
1/2 cup chopped celery
1 cup evaporated milk
2 cups potato cubes
2 - ten oz. cans St.Jean's Island Gourmet butter clams

Preparation

Drain clams. Reserve nectar. Saute' bacon in butter until golden brown and crisp. Add onion and celery. Cook until golden. Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. Mince clams and add with balance of nectar to other ingredients. Heat. Scald milk and add to the chowder. Season to taste.