MICROWAVE NEW ENGLAND CLAM CHOWDER|
2 slices bacon, diced
1 medium onion, chopped
2 medium potatoes, peeled and
cubed 1/2 inch
1/4 c. butter
1/4 c. flour
2 cans (7 1/2 oz. each) minced
clams, drained (reserve
3 c. milk
1/2 tsp. salt
1/8 tsp. white pepper
Cooking time: 16 to 19 minutes. Use 3 quart microproof
casserole dish. Cook bacon on High 3 minutes. Stir in onion
and potatoes. Cook covered on 90 (Saute) 8 to 10 minutes or
until potatoes are tender. In 2 cup glass measure, melt butter
on High 1 minute. Stir in flour, then add potatoes and onions,
mixing well. Add enough water to reserved clam juice to make 2
cups liquid. Stir liquid, clams, milk, salt and pepper into
casserole. Cook covered on High 4 or 5 minutes or until hot.
Stir once during cooking. Serves 4 to 6.
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