New England Clam Chowder From Fred Goslin

3 sl Bacon [chopped]

2 cn Clams [minced, 6� oz each]

Drain & RESERVE 1/3c liquid 1 1/2 c �" potato cubes

1/2 c Onion [chopped]

3 tb Flour

1 1/2 c Milk

1 t Salt

1/8 ts Pepper

1 c � & �

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