Healthy 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

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.
2. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

mushrooms, celery, onion, margarine, condensed cream, clam juice, white wine, red potatoes, salt, white pepper

Taken from www.tasteofhome.com/recipes/healthy-clam-chowder/ (may not work)