New England Clam Chowder - cooking recipe

Ingredients

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)

Preparation

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