2 cans (6 ½ ounces each) minced clams
6 potatoes, peeled and diced
6 carrots, diced
½ cup chopped onion
½ cup butter or margarine
1 ½ cups water
2 cans (10 ¾ ounces each) condensed cream of mushroom soup, undiluted
2 cans (12 ounces each) evaporated milk
1 teaspoon salt
½ teaspoon pepper

Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, potatoes, carrots, onion, butter and water. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, milk, salt and pepper; simmer until heated through. Stir in clams. Yield: 10-12 servings (3 qts.).