Easy New England Clam Chowder Stew

Bacon gives this a nice flavor,
use any clams you wish and as
always fresh is best tasting.
In this recipe I used canned.

Ingredients:
4 slices bacon, chopped
3 potatoes, peeled and cut into 1/2" chunks
1/4 cup chopped carrot
1/4 cup chopped onion
1/4 cup finely chopped celery
1 can (12 fluid ounces) Evaporated Milk
1/4 cup all-purpose flour
2 cans (6.5 ounces each)
chopped or minced clams, undrained
1 cup milk
1/2 cup water
1/2 teaspoon Worcestershire sauce
Salt and ground black pepper to taste

Directions:
Cook bacon in medium saucepan over
medium heat until crisp;
remove bacon and set aside.
Reserve 2 tablespoons bacon fat in saucepan.
Add potatoes, carrot, onion and celery.
Cook, stirring frequently, for 6 to 7 minutes
or until potatoes are crisp-tender.
Combine evaporated milk and flour
in small bowl until blended;
add to potato mixture.
Stir in clams with juice, milk, water,
bacon and Worcestershire sauce.
Reduce heat to medium-low; cook,
stirring frequently, for 15 to 20 minutes
or until creamy and slightly thick.
Season with salt and pepper.