4 slices bacon (about 3 oz.), cut in sm. pieces
1 sm. onion, chopped fine (1/2 c.)
2 tbsp. all-purpose flour
3 med. all-purpose potatoes, peeled and cut in 1/4 inch pieces (about 3 c.)
1 (8 oz.) bottle clam juice or 1 c. water
1 bay leaf (1 1/2 inches long)
2 (6 1/2 oz.) cans chopped or minced clams, drained (reserve liquid)
3 c. half & half or 2 (13 oz.) cans evaporated (not condensed) milk
1/2 tsp. salt
1/4 tsp. pepper

Place bacon and onion in a deep 3-quart casserole and cover loosely with lid or waxed paper. Microwave on high 6 to 8 minutes, stirring once, until bacon begins to crisp. Drain off all but 1 tablespoon of fat. Stir in flour. Add potatoes, bottled clam juice, the bay leaf and reserved liquid from canned clams. Cover with lid or vented plastic wrap; microwave on high 14 to 16 minutes, stirring twice, until potatoes are tender.

Mash about 1/2 cup potatoes against side of casserole; stir in clams and half & half. Cover; microwave on high 5 to 7 minutes until mixture is hot. Discard bay leaf; season with salt and pepper. Makes 4 servings. Serve with oyster crackers.