| 1 | Place butter in 2 ? to 3-quart microwave-safe bowl. |
| 2 | Microwave on high 1 minute. |
| 3 | Add leeks and bell peppers; microwave on high 3 minutes. |
| 4 | Drain juice from clams into microwaved vegetables, reserving clams. |
| 5 | Stir in potatoes, broth and thyme. |
| 6 | Cover with plastic wrap, venting one corner. |
| 7 | Microwave on high 20 minutes. |
| 8 | With slotted spoon remove 4 cups cooked potatoes; set aside. |
| 9 | Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. |
| 10 | Return mixture to bowl. |
| 11 | Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. |
| 12 | Microwave on high 3 minutes until heated through. |
| 13 | If desired, pass bowls of shredded cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup. |
| 14 | note: microwave cooking times are based on a 700-watt microwave. |
| 15 | Adjust cooking times to your own oven. |
| 16 | menu: sesame breadsticks; butter lettuce, mushroom and sprout salad; frozen yogurt |
| 17 | nutritional information per serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein. |
