6 slices bacon, cut into 1 inch pieces
2 c. (6 med.) cubed 1/2 inch new red potatoes
1/2 c. (1 med.) chopped onion
1/2 c. chopped celery
3 tbsp. butter
3 tbsp. all purpose flour
3 c. milk
8 oz. can oysters, drained, rinsed
6 1/2 oz. can clams, drained, rinsed
2 tsp. basil leaves
1/8 tsp. cayenne pepper
1/4 c. chopped fresh parsley

In 3 quart saucepan cook bacon over medium heat for 5 minutes; add potatoes, onion and celery. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Remove from pan; set aside. In same pan melt butter; stir in flour until smooth and bubbly (1 minute). Add potato mixture and remaining ingredients except parsley. Cook over medium heat, stirring occasionally, until heated through (10 to 15 minutes). Stir in parsley.

Microwave directions: In 4 quart casserole combine bacon, potatoes, onion and celery. Cover; microwave on HIGH, stirring after half the time, until potatoes are tender (12 to 18 minutes). Cut up butter; stir into vegetable mixture. Stir in flour until smooth. Stir in remaining ingredients except oysters, clam and parsley. Cover; microwave on HIGH, stirring after half the time, until slightly thickened (6 to 10 minutes). Stir in remaining ingredients. Cover; microwave on HIGH until heated through (1 to 2 minutes).