New England Clam Chowder

• vegetable cooking spray
• 1 Tbsp. reduced-calorie margarine
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 4 (1 oz.) slices Canadian bacon, cut into 1/2-inch pieces
• 2 (6 1/2 oz.) cans minced clams (undrained)
• 1 (10 1/2 oz.) can low sodium chicken broth (undiluted)
• 3 c. peeled, chopped red potato
• 1/4 c. plus 3 Tbsp. all-purpose flour
• 4 c. skim milk, divided
• 1/8 tsp. ground white pepper
• 1/8 tsp. hot sauce
• chopped fresh parsley (optional)

1. Coat a Dutch oven with cooking spray; add margarine.
2. Place over medium heat until margarine melts.
3. Add onion, celery and bacon; saute until vegetables are tender and bacon is browned. Drain clams, reserving juice; set clams aside.
4. Add reserved clam juice, broth and potato to pan.
5. Bring to a boil; cover, reduce heat and simmer 20 minutes or until potato is tender.
6. Combine flour and 1 1/2 cups milk; stir until smooth.
7. Add flour mixture, remaining 2 1/2 cups milk, clams, pepper and hot sauce to potato mixture.
8. Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened (do not boil).

vegetable cooking spray, margarine, onion, celery, bacon, chicken broth, flour, milk, ground white pepper, hot sauce, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790917 (may not work)