Pacific Rim Clam Chowder

Ingredients

• 4 slices bacon, chopped
• 4 medium size potatoes, unpeeled and chopped (1/2 inch chunks)
• 1/2 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped

• 1 (12 ounce) can fat-free evaporated milk

• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup clam juice (clam nectar)
• 2 cups clams, chopped (fresh is best)
• 1/4 cup water
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon pepper

Directions

1. 1

   Cook bacon in a medium size stock pot until crisp.

2. 2

   Add potatoes, carrot, onion and celery.

3. 3

   Cook stirring frequently until onions are tender.

4. 4

   Add evaporated milk, coconut milk, clam nectar and clams.

5. 5

   In a small jar mix together water and corn starch.

6. 6

   Add corn starch mixture to stock pot.

7. 7

   Add remaining ingredients.

8. 8

   Heat until just below boiling.

9. 9

   Reduce to simmer.

10. 10

    Serve when potatoes are tender (about 20 minutes).