New England Clam Chowder
|Bacon slices||4 , chopped|
|Diced potatoes||3 Cup (48 tbs)|
|Onion||1 Medium, minced|
|Canned minced clams||13 Ounce, undrained|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs), divided|
|Half and half||2⁄3 Cup (10.67 tbs)|
Place bacon in a deep 3-quart casserole.
Cover and microwave at HIGH for 3 minutes.
Drain off drippings, reserving 2 tablespoons in casserole.
Add potatoes and onion.
Drain clams, reserving liquid.
Set clams aside.
Stir clam liquid into potato mixture.
Microwave at HIGH for 7 to 9 minutes or until potatoes are tender, stirring after 4 minutes.
Combine flour and 1/4 cup milk, stirring well, stir into potato mixture.
Add remaining 1 3/4 cups milk, salt, and pepper.
Microwave at HIGH 7 to 9 minutes or until thickened, stirring after 4 minutes.
Stir in clams and half-and-half.
Microwave at HIGH for 1 to 2 minutes or just until chowder is thoroughly heated.