New England Bacon Vegetable Clam Chowder
|Bacon slices||2 , diced|
|Onion||1 Medium, chopped|
|Potatoes||2 Medium, peeled and cubed into 1/2 inch pieces|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned minced clams||15 Ounce, drained, reserve liquid (2 Cans, 7 1/2 Ounces Each)|
|Milk||3 Cup (48 tbs)|
|White pepper||1⁄8 Teaspoon|
In 3-quart microproof casserole, cook bacon on HI (max. power) 3 minutes.
Stir in onion and potatoes.
Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Stir in flour, then add to potatoes and onion, mixing well.
Add enough water to reserved clam juice to make 2 cups liquid.
Stir liquid, clams, milk, salt, and pepper into casserole.
Cook, covered, on HI (max. power) 4 to 5 minutes, or until hot.
Stir once during cooking.