Ingredients
10 quarts water3 tablespoons salt8 pounds red potatoes, peeled and cubed6 large onions, chopped1 cup butter, cubed4 large carrots, grated16 cans (6-1/2 ounces each) chopped clams3 cans (12 ounces each) evaporated milk1/2 cup minced fresh parsley1 to 2 tablespoons pepper2 pounds bacon strips, cooked and crumbled
Preparation
In two stockpots, bring water and salt to a boil. Carefully add potatoes; cook until tender (do not drain). In another large pan, saute onions in butter until tender. Add onions and carrots to potato mixture; heat through.
Drain clams if desired. Add the clams, milk, parsley and pepper to vegetable mixture; heat through. Just before serving, stir in bacon.
