|Prep Time:||45 Min||Servings:||6 servings||Difficulty:||very easy|
- 2 Medium russet potatoes (about 1 lb.)
- 1 tbsp Non-hydrogenated margarine
- 2/3 cup White onions, diced
- 2/3 cup Celery, diced
- 1⁄4 cup All purpose flour
- 1⁄4 cup Whole wheat flour
- 25 oz. Canned clams, chopped (juice and clams reserved separately)
- 16 oz. Bottled clam juice
- 1 oz. Piece of turkey bacon
- 1 cup 2% milk
- 1⁄2 tsp Salt
- Peel and cube potatoes (1⁄2 inch cubes) place in a large saucepan, cover with water and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes until tender, then drain and set aside.
- In another large saucepan heat margarine over medium heat. Add the onions and celery and sauté until tender for about 4 minutes. Stir in the flour. Reduce heat to low and cook for 10 minutes until the flour is just golden and remove from heat.
- In the same pan used for the potatoes, mix the clam juice from the drained clams, the bottled clam juice and the turkey bacon and bring to a boil. Simmer the mixture for 1 minute.
- Gradually whisk the hot clam juice into the flour and vegetable mixture until smooth. Return the pan to medium-high heat.
- Add the potatoes, milk, salt and heat through stirring often. Do not bring liquid to a boil or it will separate. Stir in clams and just heat through, about 1 minute.
Nutritional information per serving: Protein 20.8g Total Fat 4.7g Carbohydrates 26.9g Calories 237 Sodium 521mg Cholesterol 54.3mg