2 slices bacon, diced
1 med. onion, chopped
2 med. potatoes, peeled and cubed (1/2 inch)
1/4 c. butter
1/4 c. all-purpose flour
2 can (7 1/2 oz. each) minced clams, drained; reserve liquid
3 c. milk
1/2 tsp. salt
1/8 tsp. white pepper

In 3 quart microproof casserole, cook bacon on high (max. power) 3 minutes. Stir in onion and potatoes. Cook, covered, on 90 (saute) 8 to 10 minutes, or until potatoes are tender.

In 2 cup glass measure melt butter on high (max. power) 1 minute. Stir in flour, then add to potatoes and onion, mixing well. Add enough water to reserved clam juice to make 2 cups liquid. Stir liquid, clams, milk, salt and pepper into casserole. Cook, covered on high (max. power) 4 to 5 minutes, or until hot. Stir once during cooking. 4 to 6 servings.