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New england clam chowder iv

Yield: 6 Servings

Ingredients:

• 3 sl Raw bacon
• 8 oz Can minced clams undrained
• 1 1/2 c Peeled and cubed potatoes
• 1/3 c Finely chopped onion
• 1 md Carrot diced
• 2 tb Flour
• 1 1/2 c Milk
• 1 c Light cream
• 1 ts Salt
• 1/8 ts Pepper
• 1/4 ts Dried thyme leaves
• 1. Place bacon in a deep

Instructions:

2-quart heat-resistant non-metallic casserole. 2. Heat covered with a paper towel in Microwave Oven 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 liquid to bacon drippings. Set clams aside. 5. Add potatoes onion and carrot to casserole. 6. Heat 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. Heat uncovered in Microwave Oven 4 minutes or until thickened and smooth. 10. Stir in cream salt pepper thyme and reserved clams. 11. Heat uncovered in Microwave Oven 4 minutes or until heated through. 12. Garnish with crumbled bacon before serving.

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