New england clam chowder iv

6 servings

Ingredients

Quantity Ingredient
3 slices Raw bacon
8 ounces Can minced clams, undrained
1½ cup Peeled and cubed potatoes
⅓ cup Finely chopped onion
1 medium Carrot, diced
2 tablespoons Flour
1½ cup Milk
1 cup Light cream
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Dried thyme leaves

Directions

1. Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole. 2. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until bacon is crisp.

3. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside. Reserve drippings in casserole.

4. Drain liquid from clams and add liquid to bacon drippings. Set clams aside.

5. Add potatoes, onion and carrot to casserole.

6. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender; stir occasionally.

7. Blend flour into vegetable mixture.

8. Gradually stir in milk until smooth.

9. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth.

10. Stir in cream, salt, pepper, thyme and reserved clams.

11. Heat, uncovered, in Microwave Oven 4 minutes or until heated through. 12. Garnish with crumbled bacon before serving.

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