| 1 | Place bacon in a deep 2-qut. |
| 2 | Heat-resistant, non-metallic casserole. |
| 3 | Cook at full power, covered with a paper towel, 4 minutes, or until bacon is crisp. |
| 4 | Remove cooked bacon with a slotted spoon. |
| 5 | Crumble bacon and set aside. |
| 6 | Reserve drippings in casserole. |
| 7 | Drain liquid from clams and add to bacon drippings. |
| 8 | Set clams aside. |
| 9 | Add potatoes and onions to casserole. |
| 10 | Cook at full power covered in microwave oven 8 minutes or until vegetables are tender; stir occasionally. |
| 11 | Blend flour into vegetable mixture. |
| 12 | Gradually stir in milk until smooth. |
| 13 | Cook at full power, uncovered, in microwave oven 4 minutes or until thickened and smooth. |
| 14 | 10. |
| 15 | Stir in cream, salt, pepper and reserved clams and sherry. |
| 16 | 1Cook at full power, uncovered, in microwave oven 4 minutes. |
| 17 | Garnish with crumbled bacon and chives. |
