This is one of my favorite diabetic fish recipes. Infact, this diabetic clam chowder is so creamy and tasty. I think I could possible eat it in summer and winter! Make some of it in bulk and freeze it to use at a later dinner.
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
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 inflour and mix well. Add the skim milk and stir occasionally untilthickened. Set aside.
3. When the vegetables are tender, add clams with their juice, the pimentos, and white wine. Add the white sauce. Cook 10 minlonger. Serve piping hot.
exchanges per serving: 1/2 vegetable, 1/2 bread, 1 meat, 1 fat 329calories (29% from fat) 33.7g carbo, 25.3g pro, 10.1g fat Servings: 8