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Microwave Clam Chowder

 Microwave Clam Chowder
From Turlock, California, Mary Jane Cantrell contends, "This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco."
4 ServingsPrep/Total Time: 30 min.


  • 4 bacon strips, cut into 1/2-inch pieces
  • 2 cans (6-1/2 ounces each) chopped clams
  • 1-1/2 cups diced peeled uncooked potatoes (about 2 medium)
  • 1/3 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups milk, divided
  • 1/2 teaspoon salt
  • Pinch pepper
  • 1 teaspoon butter
  • Minced fresh parsley


  • In covered 2-qt. microwave-safe dish, cook bacon on high for 2-3
  • minutes or until crisp. Remove with slotted spoon to drain; set
  • aside. Drain clam juice into the drippings. Stir in potatoes and
  • onion. Cover and cook on high for 5-7 minutes or until potatoes are
  • tender, stirring once or twice. Stir flour into 1/4 cup of milk; add
  • to potato mixture. Stir in salt, pepper and remaining milk. Cover
  • and cook on medium for 3-1/2 minutes, stirring once or twice. Let
  • stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon
  • and parsley. Yield: 4 servings (1 quart).
Nutritional Facts: 1 serving (1 cup) equals 279 calories, 17 g fat (7 g saturated fat), 38 mg cholesterol, 710 mg sodium, 22 g carbohydrate, 1 g fiber, 10 g protein.