Ingredients
2 cans (6-1/2 ounces each) minced clams6 medium potatoes, peeled and diced6 medium carrots, diced1/2 cup chopped onion1/2 cup butter, cubed1-1/2 cups water2 cans (12 ounces each) evaporated milk2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 teaspoon salt1/2 teaspoon pepper
Preparation
Drain clams, reserving liquid; set the clams aside.
In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.
