Seaside Chowder

servings 4 50 minutes cooking time

Fresh oysters or clams (or both) maybe substituted in this recipe

6 slices bacon, cut into 1” (2,5 cm) pieces
2 c. (500 mL) (6 med.) cubed ½” (1 cm) new red potatoes
½c.(125 mL) (1 med.) chopped onion
½c.(125 mL) chopped celery
3 tb sp. (45 mL) butter or margarine
3 tb sp. (45 mL) all-purpose flour
3c. (750mL) milk
8-oz. (227-g) can oysters, drained, rinsed
6½-oz. (184-g) can clams, drained, rinsed
2 tsp. (10 mL) basil leaves
Pinch of cayenne pepper
¼ c. (50 mL) chopped fresh parsley

In 3-qt. (3-L) saucepan cook bacon over med. heat for 5 mm.; add potatoes. onion and celery. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Remove from pan; set aside. In same pan melt butter; stir in flour until smooth and bubbly (1 minute.). Add potato mixture and remaining ingredients except parsley. Cook over med. heat, stirring occasionally. until heated through (10 to 15 minutes.). Stir in parsley.

Microwave Directions: In 4-qt. (4-L) casserole combine bacon, potatoes, onion and celery. Cover; microwave on HIGH, stirring after half the time, until potatoes are tender(12 to 18 minutes.). Cut up butter; stir into vegetable mixture. Stir in flour until smooth. Stir in remaining ingredients except oysters, clams and parsley. Cover; microwave on HIGH, stirring after half the time, until slightly thickened (6 to 10 minutes.). Stir in remaining ingredients. Cover; microwave on HIGH until heated through (1 to 2 minutes.).