Northwestern Clam Chowder - Microwave

Categories: Microwave, Soup/stew, Seafood, Typed
Yield: 6 Servings

---------------------------AMERICAN MEASUREMENTS---------------------------
4 Slices bacon
1 sm Onion; chopped
1 Clove garlic; minced
6 1/2 oz Can minced or chopped clams
-plus liquid from can
-(Or use 1-1/2 cups chopped
-cooked fresh clams)
4 c Peeled, diced potatoes
Water
1 ts Salt
1/4 ts Pepper
1/2 c Half-and-half or light cream
2 tb Butter

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" on Aug 28, 98

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