2 potatoes, cut into 1/4 inch cubes
1/4 c. thinly sliced celery
1 carrot, diced
1 sm. onion
1/2 tsp. dried thyme leaves
1 (8 oz.) bottle clam juice
1 (14 1/2 oz.) can stewed tomatoes, chopped
2 (6 1/2 oz.) cans minced clams, undrained

In 3 quart microwave-safe casserole combine potatoes, celery, carrot, onion, thyme and clam juice. Loosely cover with plastic wrap; cook on high 18 to 20 minutes or until potatoes are tender, stirring once. Stir in tomatoes and clams. Re-cover; cook on high 4 to 5 minutes or until heated through. Yield: Four servings. Regular cooking time, one hour.