Manhattan Clam Chowder
|Baby clams||1 Can (10 oz) (Whole Pieces)|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Potato||1 Medium, peeled, medium dice|
|Bottled clam juice||2 Cup (32 tbs)|
|Canned tomatoes||1 Cup (16 tbs), drained, seeded and chopped|
|Chopped parsley||1 Tablespoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1) Take a 2-quart casserole and mix together olive oil, onion and celery in it.
2) Microwave this for 4 to 5 minutes at Power Hi.
3) Add in potato, tomatoes, clam juice, bay leaf, parsley, thyme and pepper and microwave for 10 to 12 minutes at Power Hi until potato is soft, stirring twice during cooking cycle.
4) Stir in the clams with juice and microwave again for 2 to 2 1/2 minutes at Power Hi until clams are hot.
5) Serve hot.