Saute celery & onion in margarine until tender. Add potatoes, broth &
pepper. Heat to boiling. Reduce heat to low. Cover & cook 15 - 20 minutes
or until potatoes are tender. Remove from heat. Blend half of soup mixture
(approximately 2 cups) & 3/4 cup of milk together until smooth. Return to
pan with remaining milk. Add clams at this point, if using. Heat through.
If desired, top each serving with chopped green onion & shredded nonfat
cheese.
Recipe By : The McKeesport Daily News
Posted to Digest eat-lf.v096.n210
Date: Tue, 05 Nov 1996 18:28:52 -0500
From: charles moffat <moffats@usaor.net>
NOTES : Variation: Add 1 can drained clams to soup after pureeing.
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