4  slices bacon, chopped     (skip for low fat recipe)
    2  tablespoons olive oil
    1  pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
1/4  cup chopped carrot
1/4  cup chopped onion
1/4  cup finely chopped celery
    2  cans (12 fl. oz. each) Evaporated milk     (or fat free evaporated milk for low fat recipe)
1/4  cup flour
    2  cans (6.5 oz. each) chopped or minced clams, undrained
1/2  teaspoon salt
1/2  teaspoon Worcestershire sauce
1/4  teaspoon black pepper

1.  Cook bacon in medium saucepan until crisp; drain.  Add olive oil, potatoes, carrot, onion and celery.  Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.
2.  Combine evaporated milk and flour in small bowl until blended; add to potato mixture.  Stir in clams with juice, salt, bacon, Worcestershire sauce and pepper.  Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

TO MAKE LOW FAT:  Use Fat free evaporated milk and skip bacon.