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| 3 | Slices raw bacon |
| 8 x ca. 30 g | clam minced |
| | Canned undraind |
| 1 1/2 Tasse | potatoes peeled |
| | Cubed |
| 1/3 Tasse | onion chopped |
| 2 Esslöffel | flour |
| 1 1/2 Tasse | milk |
| 1 Tasse | light cream |
| | Or undiluted milk |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | chives fresh, chopped |
| 3 Esslöffel | sherry |
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1. Place bacon in a deep 2-qut. Heat-resistant, non-metallic casserole. 2. 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. 9. 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.
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