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To thoroughly remove sand from clams, refer to Clams Casino recipe
Ingredients
6 ounces diced pared all-purpose potato
1 cup thoroughly washed sliced leeks (white portion only) or diced
onions
½ cup each sliced celery and carrot
2 tsp margarine
2 cups canned Italian tomatoes (with liquid); drain and chop tomatoes,
reserving liquid
2 slices crisp bacon, crumbled
¼ tsp thyme leaves, crushed
1 dozen littleneck clams, scrubbed *
Method
In 4-quart microwavable casserole combine potato, leeks (or onions),
celery, carrot and margarine; cover with vented plastic wrap and
microwave on High (100%) for 6 minutes, until potato is softened.
Add
tomatoes with liquid, bacon and thyme; re-cover with vented plastic
wrap and microwave on High for 5 minutes, until potato is soft and
mixture is thoroughly heated.
Arrange clams around edge of casserole
with hinged side of each clam toward edge of casserole, leaving a space
between each.
Re-cover with vented plastic wrap and microwave on High
for 5 minutes, rotating casserole ½ turn after 3 minutes.
Stir chowder,
re-cover, and let stand for 5 minutes.
MAKES 2 SERVINGS, ABOUT 2 CUPS EACH.
* One dozen littleneck clams will yield
about 2 ounces cooked seafood. |
