Microwave New England Clam Chowder

• 4 slices bacon, cut into eights
• 3 c. potatoes, peeled and cut into 1/4 inch cubes
• 1 medium onion, chopped
• 2 cans (6 1/2 oz.) minced clams, drained and liquid reserved
• 1/4 c. flour
• 2 c. milk
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 2/3 c. light cream

1. Place bacon in 3-quart casserole.
2. Cover; microwave at High 3 minutes.
3. Drain all but 2 tablespoons fat.
4. Add potatoes and onion.
5. Pour reserved clam liquid into casserole.
6. Cover. Microwave at High 7 to 9 minutes or until potatoes are fork-tender, stirring once.
7. Combine flour and 1/4 cup milk.
8. Add flour mixture, remaining milk, salt and pepper to casserole.
9. Do not cover.
10. Microwave on High 8 to 10 minutes or until thickened, stirring several times.
11. Stir in clams and light cream.
12. Microwave at High 2 to 4 minutes or until heated through.

bacon, potatoes, onion, clams, flour, milk, salt, pepper, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568606 (may not work)