Slow Cooker Clam Chowder Recipe

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.