Clam Chowder
Ingredients
1/2 C. mushrooms, chopped
1 C. celery, chopped
1 C. onion, chopped
1/4 C. margarine
1 quart water, boiling
1 C. carrots, diced finely
1 C. potatoes, diced
2 cans clams (6-1/2 oz. each), with juice, chopped
1 Tbsp. pimientos, chopped
1/4 C. dry white wine
White Sauce:
1/4 C. margarine
1/4 C. flour
1 gallon skim milk
Cooking Instructions
Sauté 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. While vegetables are simmering, make a roux by melting 1/4 C. margarine in a saucepan over medium heat. Stir in flour and mix well. Add the skim milk, stirring occasionally, until thickened. Set aside. When vegetables are tender, add clams with juices, pimentos, and white wine. Add white sauce. Cook 10 minutes longer. Serve piping hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)