Crock Pot Clam Chowder

2 cans chopped clams
4 slices bacon
4 med. potatoes cubed
1 carrot chopped or grated
1 cup minced onion
2 cans cream of celery soup
1/4 tsp black pepper
1 bottle of clam juice
1 can evaporated milk
In a small bowl drain clams reserve the juice. Add water to the juice as needed to make a total of 1 1/2 cups of liquid. Cover clams and reserve for later in fridge. Combine the juice and reserved juice & water, bacon, potatoes, onion, carrot, soup, pepper. Cover and cook on high setting for 4-5 hours or on Low 9-11 hrs. Add 
clams and evaporated milk last hour of cook time


Thank you - Jennifer Greig