New England Clam Chowder Iv

Recipe Ingredients

3		Raw bacon
1		Minced clams - undrained
1 1/2 cups	355ml	Peeled and cubed potatoes
1/3 cup	20g / 0.7oz	Finely chopped onion
1 cup	110g / 3.9oz	Carrot - diced (medium)
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Milk
1 cup	237ml	Light cream
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 teaspoon	1.3ml	Dried thyme leaves

Recipe Instructions

1. Place bacon in a deep, 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.

Source:
Zenophon

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