Microwave Manhattan Clam Chowder
- SERVES
- 5
- COOK TIME
- 18 Min
If you think the microwave is just good for heating up canned soups from the supermarket - think again! Try using it to make homemade Manhattan Clam Chowder soup and become a believer!
What You'll Need
- 2 slice bacon, minced
- 1 celery rib, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 (14-1/2-ounce) can diced tomatoes, undrained
- 1 bottle (8 ounces) clam juice
- 2 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 (6-1/2-ounce) cans chopped clams, undrained
What to Do
- Place the bacon in a microwave-safe 3-quart bowl. Cover and microwave at 80% power for 2 minutes, or until crisp.
- Add the remaining ingredients except the chopped clams; mix well. Cover, and microwave at 80% power for 14 minutes, or until the vegetables are tender.
- Stir in the clams then microwave at 80% power for 1 to 2 minutes, or until heated through. Ladle into bowls and serve.
Notes
Serve this hearty soup with a sprinkle of Parmesan cheese and a slice of crusty Italian bread for dunking.