Potato Clam Soup
|Bacon strip||6 , diced|
|Onion||3⁄4 Cup (12 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Potatoes||2 Cup (32 tbs), pared|
|Chicken bouillon cubes||2 , crumbled|
|Hot water||2 Cup (32 tbs)|
|Canned minced clams||13 Ounce (2 Can)|
|Milk||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon|
Place bacon in 3-qt. glass casserole.
Cover and microwave at high setting 6 minutes, or until crisp, stirring after 3 minutes.
Remove bacon and drain on paper towels.
Pour off all but 1 tblsp. drippings.
Add onion and celery to bacon drippings.
Cover and microwave at high setting 8 minutes, or until tender, stirring after 4 minutes.
Stir in bacon, potatoes, bouillon cubes and hot water.
Cover and microwave at high setting 12 minutes, or until potatoes are tender, stirring after 6 minutes.
Stir in undrained clams, milk, salt and pepper.
Cover and microwave at high setting 4 minutes, or until hot.
Ladle into serving bowls and sprinkle with parsley.