New England Bacon Vegetable Clam Chowder Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Bacon Slices | 2 , diced | |
| Onion | 1 Medium, chopped | |
| Potatoes | 2 Medium, peeled | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Minced | 2 Can (10oz), drained | |
| Milk | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon |
Directions
In 3-quart microproof casserole, cook bacon on HI (max. power) 3 minutes.
Stir in onion and potatoes.
Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Stir in flour, then add to potatoes and onion, mixing well.
Add enough water to reserved clam juice to make 2 cups liquid.
Stir liquid, clams, milk, salt, and pepper into casserole.
Cook, covered, on HI (max. power) 4 to 5 minutes, or until hot.
Stir once during cooking.
Stir in onion and potatoes.
Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Stir in flour, then add to potatoes and onion, mixing well.
Add enough water to reserved clam juice to make 2 cups liquid.
Stir liquid, clams, milk, salt, and pepper into casserole.
Cook, covered, on HI (max. power) 4 to 5 minutes, or until hot.
Stir once during cooking.
Chef
