Microwave Clam Chowder

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  • 4 bacon strips, cut into ½-inch pieces
  • 2 (6.5 oz.) cans chopped clams
  • 1 ½ cups (2 medium) diced, peeled, raw potatoes
  • 1/3 cup chopped onion
  • 2 tbls. all-purpose flour
  • 1 ½ cups milk, divided
  • ½ tsp. salt
  • Pinch of pepper
  • 1 tsp. butter or margarine
  • Minced fresh parsley


  1. In a covered 2-quart microwave-safe dish, cook bacon on high for 4 to 5 minutes or until crisp. Remove with a slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 8 to 10 minutes, or until potatoes are tender, stirring once or twice. Stir flour into ¼ cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley. Yields 4 servings.

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