| 1 | Place bacon in a 2-qaurt casserole. |
| 2 | Microwave on high for 3 to 4 minutes, or until crisp. |
| 3 | Remove bacon reserving drippings. |
| 4 | Drain bacon on paper towels; set aside. |
| 5 | Stir potatoes and onions into bacon drippings. |
| 6 | Cover. |
| 7 | Microwave at high for 7 to 10 minutes, or until potatoes are tender, stirring every 3 minutes. |
| 8 | Stir in flour, salt, thyme and pepper. |
| 9 | Drain clams, reserving juice. |
| 10 | Blend clam juice and milk into potato mixture. |
| 11 | Microwave at high for 7 to 8 minutes, or until mixture thickens, stirring every 2 minutes. |
| 12 | Crumble bacon into mixture. |
| 13 | Stir in clams. |
| 14 | Approx. cooking time 22 minutes makes 4 servings |
