---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Mw, American
       Yield: 6 servings
       3    Slices raw bacon
       8 oz Minced clam
            Canned undraind
   1 1/2 c  Peeled potatoes
     1/3 c  Chopped onion
       2 tb Flour
   1 1/2 c  Milk
       1 c  Light cream
            Or undiluted milk
       1 ts Salt
     1/2 ts Pepper
     1/4 ts Fresh chives
       3 tb Sherry
     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.  Source: Micro Cookbook