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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