Slow Cooker Clam Chowder

1 (6 ounce) can minced clams

4 slices bacon, cut into small pieces

3 potatoes, peeled and cubed

1 cup chopped onion

1 carrot, grated

1 (10.75 ounce) can condensed cream of mushroom soup

¼ teaspoon ground black pepper

2 (12 fluid ounce) cans evaporated milk

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.