Manhattan Clam Chowder

1. 1

   In 3-quart casserole, cook bacon on high 1 1/2 to 3 minutes until crisp.

2. 2

   Add celery, onions and potatoes.

3. 3

   Cook on high 7 to 10 minutes until vegetables are tender.

4. 4

   If using olive or salad oil, cook with vegetables.

5. 5

   Meanwhile, drain clams reserving liquid and add water if needed, to measure 1 1/2 cups.

6. 6

   Add clam liquid, potatoes, tomatoes with their liquid, salt, thyme and pepper to casserole.

7. 7

   Cook, covered, on high 18 to 25 minutes, until potatoes are tender, stirring once.

8. 8

   Add reserved clams.

9. 9

   Cook, covered, on high 2 to 3 minutes until clams are heated through.

10. 10

    Makes 8 cups, about 125 calories per cup.

No additional tips available.