2 strips bacon
1/2 c. chopped onion
1 c. chopped celery
3 tbsp. flour
1 (16 oz.) can tomatoes
2 c. water
1 (10 oz.) can clams, minced with the liquid
1/2 tsp. thyme
1 tsp. parsley
1 c. diced potatoes
Salt & pepper to taste

Place the bacon in a 3 quart casserole, cover with a paper towel. Cook on high for 2 minutes or until crisp. Crumble the bacon. Stir in the onion and celery. Cook covered in the microwave on high for 3-4 minutes, or until the onion and celery are soft. Blend in the flour until smooth. Mix in the rest of the ingredients. Cook in the microwave in high for 20 minutes until the potatoes are tender but not soggy. Stir half way through cooking time. Serves 6.