Northwestern clam chowder - microwave

6 Servings

Ingredients

Quantity Ingredient
4 Slices bacon
1 small Onion; chopped
1 Clove garlic; minced
6½ ounce Can minced or chopped clams plus liquid from can (Or use 1-1/2 cups chopped cooked fresh clams)
4 cups Peeled, diced potatoes
Water
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Half-and-half or light cream
2 tablespoons Butter

Directions

AMERICAN MEASUREMENTS

This recipe calls for canned clams and utilizes a microwave oven for speed and ease. If you want to use fresh clams, grind them, thenc ook them about 5 minutes in simmering water. Use the broth in the chowder. This chowder reheats well and makes a hearty supper served with a salad and parmesan-topped toast.

With sharp scissors, snip bacon pieces into a small glass measuring cup, cover with a paper towel, and microwave on high (100% power), 1 minute per slice. Do not sitr, or bacon pieces will separate and be difficult to remove from the hot drippings. As the bacon cooks, it will form a ball.

When it is crisp, remove the ball with a fork and cool on a folded paper towel.

Pour 2 tablespoons of the bacon drippings into a 2-quart microwave-safe casserole. Add onion and garlic and microwave on high for 2 minutes. Stir.

Add diced potatoes and liquid from the canned or fresh-cooked clams.

Reserve clams. Add just enough water to almost cover potatoes. Cook 15 to 25 minutes, on high, or until potatotes are slightly mushy, stirring once or twice.

With a large spoon, mash about ⅔ of the potatoes against the sides of the casserole. The chowder will thicken as you mash.

Stir in salt, pepper and reserved clams. Squeeze cooled bacon gently to separate the pieces and stir into the thickened chowder. Blend in half-and-half or cream. Serve immediately, witha pat of butter floating on top, if desired.

Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 28, 98

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