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Clam Chowder

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 bottle (8 ounces) clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cans (6-1/2 ounces each) minced clams, undrained

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion

Printed from tasteofhome.com Oct 7, 2008

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Clam Chowder cont.

in margarine until tender. In a bowl, whisk the soup, clam juice and
wine or broth; stir into vegetable mixture. Add the potatoes, salt
and pepper. Bring to a boil. Reduce heat; cover and simmer for 25
minutes. Add clams; cover and simmer for 5-15 minutes or until
potatoes are tender.

Yield: 10 servings.