SOUPS AND STEWS
NEW ENGLAND CLAM CHOWDER
Yield: 6 servings
4 Slices of Bacon
1/3 c Onion; chopped
1/2 c Milk
2 tb Butter
13 oz Clams; minced, drained
2 tb Flour
1/2 ts Salt
Oyster crackers
1 1/2 c Potatoes; peeled/diced
1 c Cream
1/4 ts Pepper
MICROWAVE DIRECTION:
POWER: High TURN: No TIME: 22 min. per 6 servings
Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5
minutes,
or until crisp. Remove bacon, crumble and set aside. Drain clams
and
add liquid to bacon drippings. Stir in potatoes and onion. Cover
and microwave
on high 9 to 12 minutes or until potatoes soften. Stir flour into
half the milk.
Add flour mixture and remaining milk, cream, clams, salt and pepper
to hot liquid.
Cover and microwave 4 to 5 minutes. Garnish with butter, oyster
crackers and crumbled bacon.
P.S. Of course my Grandmother made it the old traditional way
In a big pot on the stove, With Clams fresh out of the ocean,
By first sauteing the onions in melted salt pork,
for that really good flavor. Mmmmm brings back good memories!
