Clam Chowder
- 4 bacon strips, cut into 1/2-inch pieces
- 2 (6 1/2 oz.) cans clams, chopped
- 1 1/2 c. raw potatoes, peeled and diced (about 2 medium)
- 1/3 c. onion, chopped
- 2 Tbsp. all-purpose flour
- 1 1/2 c. milk, divided
- 1/2 tsp. salt
- pinch of pepper
- 1 tsp. butter or margarine
- minced fresh parsley
- In a covered 2-quart microwave-safe dish, cook bacon on High for 4 or 5 minutes or until crisp. Remove with a slotted spoon to drain. Set aside. Drain clam juice into the drippings. Stir in potatoes and onion; cover and cook on High for 8 to 10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk and add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on Medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley.
bacon strips, cans clams, potatoes, onion, flour, milk, salt, pepper, butter, fresh parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=5379 (may not work)