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1 (6 ounce) can minced clams
4 slices bacon, cut into small pieces
3 potatoes, peeled and cubed
1 cup chopped onion
1 carrot, grated
1 (10. 75 ounce) can condensed cream of mushroom soup
1/4 teaspoon ground black pepper
2 (12 fluid ounce) cans evaporated milk
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.
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.
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