New england clam chowder from fred goslin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon [chopped] |
| 2 | cans | Clams [minced, 6« oz each] |
| Drain & RESERVE 1/3c liquid | ||
| 1½ | cup | «\" potato cubes |
| ½ | cup | Onion [chopped] |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | « & « |
Directions
This chowder is not as good as the chowder served at Jay's Diner in Rochester NY, [which is, without a doubt, the best I've tasted, so far] but it's close...
1] Place bacon in in 2qt casserole and microwave on high [100%], until bacon is crisp, 3 to 4 min... Add reserved clam juice, potatoes, and onions... Cover and microwave on high [100%] until potatoes are tender, 8 to 10 min., stirring after half the cooking time...
2] Blend in the flour, stir in the milk, salt, and pepper, and microwave on high [100%] until thickened, 4 to 7 min., stirring 2 to 3 times during the cooking time...
3] Blend in the « & « and stir in the clams... Microwave on medium high, [70%] until thickened and heated through, Approx 4 to 5 min...
From the Sharp Carousel Microwave Cook Book and Fred Goslin on Cyberealm Bbs in Watertown NY (315)-785-8098