New England Clam Chowder
Chowders work well not only for impromptu meals but also when entertaining a large gathering. There's always a bowl or two for last minute guests.
- In a skillet, heat oil and saute onion and celery until tender; set aside.
- In medium stockpot, melt margarine and add flour; stir until smooth. Add milk and reserved clam liquid; stir until slightly thickened. Add cooked celery and onion, minced clams, potatoes, and bacon. Stir over low heat until well combined. Do not boil.
- Serve immediately.
|Amount per serving||% Daily Value|
Saturated + Trans