1/2 cup Mushrooms, chopped
1 cup Celery, chopped
1 cup Onion, chopped
1/4 cup Margarine
1 qt -water, boiling
1 cup Carrots, diced finely
1 cup Potatoes, diced
2 can Clams, chopped, 6 1/2 oz with juice
1 tbsp Pimentos, chopped
1/4 cup Wine, dry white
FOR WHITE SAUCE: 1/4 cup Margarine, 1/4 cup Flour, 1 gal Skim milk Recipe Instructions:
1. SAute the mushrooms, celery, and onion in 1/4 c margarine in a heavy saucepan. Add the
water, carrots, and potatoes. Simmer for 20 minutes, or until the vegetables are tender.
2. While the vegetables are simmering, make a roux by melting 1/4c of margarine in a
saucepan over medium heat. Stir in flour and mix well. Add the skim milk and stir
occasionally until thickened. Set aside.
3. When the vegetables are tender, add clams with their juice, the pimentos, and white wine.
Add the white sauce. Cook 10 min longer. Serve piping hot.
exchanges per serving: 1/2 vegetable, 1/2 bread, 1 meat, 1 fat 329 calories (29% from fat) 33.7g
carbo, 25.3g pro, 10.1g fat