| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Soups, Mw, American |
6 |
Servings |
INGREDIENTS
| 3 |
|
Slices raw bacon |
| 8 |
oz |
Minced clam |
|
|
Canned undraind |
| 1 1/2 |
c |
Peeled potatoes |
|
|
Cubed |
| 1/3 |
c |
Chopped onion |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Light cream |
|
|
Or undiluted milk |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Fresh chives |
|
|
Chopped |
| 3 |
tb |
Sherry |
INSTRUCTIONS
1. Place bacon in a deep 2-qut. heat-resistant, non-metallic casserole.
2. Cook at FULL POWER, covered with a paper towel, 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 to bacon drippings. Set clams aside. 5. Add potatoes and onions to
casserole. 6. Cook at FULL POWER 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. Cook at FULL
POWER, uncovered, in microwave oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper and reserved clams and sherry. 11.
Cook at FULL POWER, uncovered, in microwave oven 4 minutes. Garnish with
crumbled bacon and chives. Source: Micro Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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