4 slices bacon, cut in sm. pieces
1 can condensed cream of potato soup
1 soup can milk or half & half
1 tbsp. fresh chopped parsley
1/4 c. onion, finely chopped
1/4 c. celery, finely chopped
1 can (7 oz.) minced clams
Salt & pepper to taste

In an oven-proof casserole, microwave bacon pieces on high for 2-2 1/2 minutes. Add in onion and celery; microwave for 3-4 minutes on high or until limp. Add potato soup, milk, parsley and clams with its liquid to bacon mixture. Microwave on medium high (70%), covered and vented, until soup bubbles but does not boil 4-5 minutes. Add salt and pepper to taste. Milk boils higher in the microwave oven than it does conventionally, so you should select a deep dish or watch the soup carefully while it cooks.