New England Clam Chowder(Microwave)

• 2 slices bacon, diced
• 1 medium onion, chopped
• 2 medium potatoes, peeled and cubed (1/2-inch)
• 1/4 c. butter
• 1/4 c. all-purpose flour
• 2 (7 1/2 oz.) cans minced clams, drained (reserve liquid)
• 3 c. milk
• 1/2 tsp. salt
• 1/8 tsp. white pepper or black

1. In 3-quart microproof casserole, cook bacon on High for 3 minutes.
2. Stir in onion and potatoes.
3. Cook, covered, on Saute for 8 to 10 minutes or until potatoes are tender.
4. In 2-cup glass measure, melt butter on High for 1 minute.
5. Stir in flour, then add to reserved clam juice to make 2 cups liquid.
6. Stir liquid, clams, milk, salt and pepper into casserole.
7. Cook, covered, on High for 4 to 5 minutes or until hot.
8. Stir once during cooking. Makes 4 to 6 servings.

bacon, onion, potatoes, butter, allpurpose, clams, milk, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992430 (may not work)