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Measurements
      Title: New England Clam Chowder Soup (P/c)
 Categories: Soups, Presto, Pressure, Cooker
      Yield: 6 servings
 
      4    Potatoes; diced
      1    Onion; finely chopped
      3    Ribs celery; finely sliced
      1 ts Salt
    1/8 ts White pepper
  2 1/2 c  Water
      2 tb Flour
      4 c  Skim milk
      2 tb Low cholesterol margarine
      1 qt Clams
 
  Place potatoes, onion, celery, pepper and water in cooker. Close cover
  securely.  Place pressure regulator on vent pile and COOK 5 MINUTES
  with pressure regulator rocking slowly. Let pressure drop on its own
  accord. Moisten flour with part of milk. Beat until smooth and stir
  in remaining milk.  Beat until smooth and stir in remaining milk.
  Stir mixture and margarine into soup and simmer, uncovered, to
  thicken. Add 1 quart clams to soup and simmer, uncovered, 3 minutes,
  stirring occasionally. 6 servings.
  
  Per serving:  145 Calories, 4 g fat, 7 mg cholesterol Formatted by
  Mary Wilson, BVWB02B of San Diego.


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