| 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”