Clam Chowder - cooking recipe

Ingredients

4 bacon strips, cut into 1/2-inch pieces
2 (6 1/2 oz.) cans clams, chopped
1 1/2 c. raw potatoes, peeled and diced (about 2 medium)
1/3 c. onion, chopped
2 Tbsp. all-purpose flour
1 1/2 c. milk, divided
1/2 tsp. salt
pinch of pepper
1 tsp. butter or margarine
minced fresh parsley

Preparation

In a covered 2-quart microwave-safe dish, cook bacon on High for 4 or 5 minutes or until crisp. Remove with a slotted spoon to drain. Set aside. Drain clam juice into the drippings. Stir in potatoes and onion; cover and cook on High for 8 to 10 minutes or until potatoes are tender, stirring once or twice. Stir flour into 1/4 cup of milk and add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on Medium for 6 minutes, stirring once or twice. Let stand for 3 to 5 minutes. Stir in clams and butter. Garnish with bacon and parsley.