| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New England | Cyberealm, Soups | 4 | Servings |
INGREDIENTS
| 3 | sl | Bacon [chopped] |
| 2 | cn | Clams [minced, 6« oz each] |
| Drain & RESERVE 1/3c liquid | ||
| 1 1/2 | c | «" potato cubes |
| 1/2 | c | Onion [chopped] |
| 3 | tb | Flour |
| 1 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | « & « |
INSTRUCTIONS
This chowder is not as good as the chowder served at Jay's Diner in Rochester NY, [which is, without a doubt, the best I've tasted, so far] but it's close... 1] Place bacon in in 2qt casserole and microwave on high [100%], until bacon is crisp, 3 to 4 min... Add reserved clam juice, potatoes, and onions... Cover and microwave on high [100%] until potatoes are tender, 8 to 10 min., stirring after half the cooking time... 2] Blend in the flour, stir in the milk, salt, and pepper, and microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3 times during the cooking time... 3] Blend in the « & « and stir in the clams... Microwave on medium high, [70%] until thickened and heated through, Approx 4 to 5 min... From the Sharp Carousel Microwave Cook Book and Fred Goslin on Cyberealm Bbs in Watertown NY (315)-785-8098 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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