Clam Chowder

1 can (6 1/2 oz.) minced clams
3 potatoes, peeled & diced
3 carrots, diced
1/4 c. chopped onion
1/4 c. butter or margarine
3/4 c. water
1 can condensed cream of mushroom soup, undiluted
1 (12 oz.) can evaporated milk
1/2 tsp. salt
1/4 tsp. pepper


Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, potatoes, carrots, onion, butter or margarine 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.