8 Servings, Each Counts as: 1 Life Proteins, 3 Life Carbs, 2 Life Fats
1/4 cup light margarine 1 1/2 large onion, chopped 3/4 cup all-purpose flour 1 qt shucked clams, with liquid 48 oz clam juice 1 lb boiling potatoes, peeled and cubed 1 cup skim milk 2 cups evaporated skim milk 1/2 tsp chopped fresh dill salt and pepper to taste
1. Melt margarine in a large saucepan or pot over a medium flame. Add onions and saute until soft and translucent. Add flour, stirring constantly, for 4-5 minutes until lightly brown. Remove from heat and cool to room temperature. 2. In a separate saucepan, add clams with liquid and clam juice. Bring to a boil, reduce heat, and simmer for 15-20 minutes. 3. Meanwhile, in another pot, cover potatoes with one inch of cold water; bring to a boil and cook until fork tender, about 15 minutes. 4. Slowly whisk wared clam broth mixture into flour and onion, stirring constantly. Bring to a boil, stirring occasionally. Reduce heat, add potatoes, skim milk, evaporated skim milk, salt and pepper and dill. Simmer 5 to 10 minutes, until heated through.