3 slices bacon
1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed chicken broth, undiluted
12 oz. potatoes, scrubbed and chopped fine (2 c.)
1 medium size carrot, shredded coarse (1 c.)
1 medium size onion, chopped (1/2 c.)
1 (6 1/2 oz.) can minced clams, drained and liquid reserved
1 (12 oz.) can evaporated milk
2 tbsp. chopped fresh parsley

Put bacon in a 3 quart microwave-safe bowl or deep casserole. Cover loosely with a paper towel. Microwave on high 4-5 minutes until crisp. Remove to paper towel to drain. Pour off all but 1 tablespoon fat. Stir in curry powder, salt, and pepper, then the broth, potatoes, carrot, onion, and reserved clam liquid. Cover with lid or vented plastic wrap. Microwave on high 20-22 minutes until vegetables are tender, stirring carefully 2 or 3 times with a long handled wooden spoon.

Add evaporated milk and the clams. Cover and microwave to 4 minutes, stirring once, until milk and clams are hot. Let stand, covered, 5 minutes; then stir in parsley. Ladle into bowls; crumble bacon and sprinkle some over each serving.