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Vegetable-Clam Chowder


  • 2 medium carrots, sliced (about 1/2 cup)
  • 2 medium potatoes, peeled and chopped (about 1 1 /2 cups)
  • 1 medium onion, chopped
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  • 1/2 c. finely chopped celery
  • 1 can minced clams, undrained)
  • 2 1/2 cups milk
  • 1/4 cup flour
  • 1 tsp. instant chicken bouillon
  • 1/4 tsp. salt
  • dash pepper


Combine carrots, potatoes, onion, celery, and liquid from clams in 2 qt. microwave-safe casserole. Cover with lid. Microwave on high 10-12 minutes or until veggies are tender, stirring once or twice. Combine milk, flour, bouillon, salt, and pepper, mix until smooth. Add to veggies. Microwave on high, uncovered, 5-5 1/2 minutes or until mixture boils and thickens, stirring twice. Stir in clams. Makes about 8 servings.

Note: A variation is to add one (6 oz.) package cooked frozen tiny shrimp, thawed, can also be added with the clams. Microwave on high 1-2 minutes or until heated.

By Robin from Washington, IA


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