New England Clam Chowder with Vegetables
4 bowls (8 cups) 

New England Clam Chowder with Vegetables

A delicious easy to prepare soup, all it needs is some French or Italian crusty bread and a small salad.. 

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3/4 cup chopped onion
1 cup chopped carrots
2 cups diced, peeled potatoes
2-10 ounce cans whole or chopped clams (drained reserving liquid for cooking vegetables)

3/4 cup butter
3/4 cup flour
4 cups non-fat milk
2 tablespoons sherry

1. Place onions, carrots, and potatoes in a large skillet. Pour clam juice (from clams) add just enough water to cover vegetables.
2. Cook over medium heat until tender 7-10 minutes.
3. Drain vegetable mixture, reserving liquid. Set vegetables aside to use later.
   
4. In a large saucepan melt butter over medium heat. Slowly whisk in flour until smooth. 
5. Slowly whisk in milk and stir until thick and smooth. Add sherry and vegetable mixture.  
6. Stir well, heat but do not boil. (Add reserved liquid if needed to thin soup.)
7. Stir in clams, serve when clams are heated through. (Do not boil.) 

Based on 4 servings:  Calories 642,  Fat 35.4g,  Cholesterol 96mg,  Sodium 886mg
Carbohydrates 62.3g,  Fiber 4.1g,  Sugars 20.3g,  Protein 13.6g