New England Clam Chowder
Ingredients
- 1 tablespoon plus 1 teaspoon margarine
- 1 cup each diced onions and celery
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk (1% milk fat)
- 5 ounces shucked cherrystone clams (about 14 clams), chopped (drain and reserve 2 cups liquid)*
- 6 ounces pared potatoes, diced
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon thyme leaves
- 1/8 teaspoon white pepper
- Dash salt
- ¼ cup half-and-half (blend of milk and cream)
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