INGREDIENTS

INSTRUCTIONS

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 2/3 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@usa.net> on Aug  28, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 560
Calories From Fat: 239
Total Fat: 26.8g
Cholesterol: 63.9mg
Sodium: 966.6mg
Potassium: 1553.3mg
Carbohydrates: 67.2g
Fiber: 8.2g
Sugar: 3.1g
Protein: 14.7g