Cook bacon in medium saucepan until crisp; drain. Reserve 2 Tbsp. bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion, and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender. 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. Makes 4 servings.