Recipe: New England Clam Chowder
Categories: Soups, Mw, American
Yield: 6 Servings
3 Slices raw bacon
8 oz Minced clam
Canned undraind
1 1/2 c Peeled potatoes
Cubed
1/3 c Chopped onion
2 tb Flour
1 1/2 c Milk
1 c Light cream
Or undiluted milk
1 ts Salt
1/2 ts Pepper
1/4 ts Fresh chives
Chopped
3 tb Sherry
- Place bacon in a deep 2-qut. heat-resistant, non-metallic casserole.
- Cook at FULL POWER, covered with a paper towel, 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 to bacon drippings. Set clams aside. 5. Add potatoes
and onions to casserole. 6. Cook at FULL POWER 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.
- Cook at FULL POWER, uncovered, in microwave oven 4 minutes or until
thickened and smooth. 10. Stir in cream, salt, pepper and reserved clams
and sherry. 11. Cook at FULL POWER, uncovered, in microwave oven 4
minutes. Garnish with crumbled bacon and chives. Source: Micro Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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