1 cup cooked clams in water (including liquid)
1 cup onion, sliced
1 cup celery, sliced
1 teaspoon garlic, chopped finely
1 cup tomatoes, coarsely diced
1/2 teaspoon thyme (dried)
1 bay leaf
1 cup pancetta, cut into 1/2 inch cubes
2 cups boiling water
2 cups low-fat milk
1/2 teaspoon salt
1/8 teaspoon pepper
8 crackers (no salt)
< Garnish >
1 tablespoon chopped parsley
1.
Put all the ingredients in a 3-quart casserole. Cover with a vented microwave lid.
2.
Cook on HIGH(1200W) for 13 – 14 minutes or until it comes to a boil. Switch to LOW (30%) and cook for 9 – 10 minutes or until the onion is transparent.
3.
Garnish with parsley and remove the bay leaf. Serve with crackers.
* When using plastic wrap as a cover, poke a hole in the center to release the steam.
* Milk based soup tends to boil over. If it starts to boil over, simply remove the cover.
Back
1 cup cooked clams in water (including liquid)