Clam Chowder Casserole
|Bacon slices||4 , cut in 1-inch pieces|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Canned cream of potato soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Milk||1 Cup (16 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Canned minced clams||8 Ounce (1 Can, 7 To 8 Ounce)|
Place bacon pieces in a 2-quart casserole.
Cover with paper towel.
Microwave at HIGH 4 minutes.
With a slotted spoon, remove bacon.
Place on paper towel to drain.
Remove bacon drippings and return 2 tablespoons to casserole.
Stir in onion.
Cover with waxed paper.
Microwave at HIGH 2 minutes.
Stir in potato soup, milk, celery seed, and undrained clams.
Cover with waxed paper and microwave at HIGH 4 to 6 minutes.
Stir well after 3 minutes.
Let stand, covered, 3 minutes.
To serve, ladle the chowder into soup bowls.
Sprinkle with crumbled bacon and paprika.