Clam Chowder

By Totlxtc

Ingredients

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

Preparation

Step 1

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

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutritional Analysis: One serving (1 cup) equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.