Microwave Clam Chowder

By Addie

From Turlock, California, Mary Jane Cantrell contends, "This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco."

Ingredients

• 4 bacon strips, cut into 1/2-inch pieces
• 2 cans (6 1/2 ounces each) chopped clams
• 1 1/2 cups diced peeled uncooked potatoes (about 2 medium)
• 1/3 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk, divided
• 1/2 teaspoon salt
• Pinch pepper
• 1 teaspoon butter
• Minced fresh parsley

Preparation

Step 1

In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion.

Cover and cook on high for 5-7 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk.

Cover and cook on medium for 3-1/2 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley. Yield: 4 servings (1 quart).

Editor's Note: This recipe was tested in a 1,100-watt microwave.