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Microwave Manhattan Clam Chowder

Microwaverina's picture
Ingredients
  Uncooked bacon slice 3 , diced
  Butter 2 Tablespoon
  Diced celery 2⁄3 Cup (10.67 tbs)
  Diced onion 2⁄3 Cup (10.67 tbs)
  Potatoes 2 Small, diced
  Tomato juice 2 Cup (32 tbs)
  Clams 1 Can (10 oz), undrained
  Clam juice 8 Ounce (1 bottle)
  Light cream 1⁄2 Cup (8 tbs)
  Tomatoes 3 Medium, diced
  Dill weed 1⁄2 Teaspoon
  Frozen clams in shell 8
Directions

MAKING
1. In a microwave oven, place glass bowl and add diced bacon and cook on a setting of HIGH (9) for 3 minutes until cooked.
2. Stir in butter, and cook on HIGH (9) for about a minute until butter dissolves.
3. Stir in onion, celery, potatoes and cook on HIGH (9) for about 4 minutes, until vegetables turn soft. The bowl should be covered and vegetables should be stirred atleast once during the cooking time.
4. Add tomato juice, clams, clam juice, light cream, tomatoes, and Dill weed, and cook on a setting ROAST (7) for 20 minutes until flavors get mixed.
5. Stir the mixture thrice during cooking.
6. Add frozen clams to the mixture towards last 5 minutes of cooking and discard the clams which have not opened during cooking.

SERVING
7. Serve the Manhattan clam chowder with clam cakes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Everyday, Healthy

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