New England Clam Chowder

4 servings( 1 ¼ mugs each)| Prep Time 20 twinkles| Start to Finish 35 twinkles

4 slices bacon, cut into ½- inch pieces
1 medium onion, diced( ½ mug)
medium stalk celery, sliced( ½ mug)
barrels( 6 ½ oz each) diced or diced bones
, drained, ¼ mug liquid re-
served *
2 ¾ mugs milk or half- and- half
2 medium potatoes, hulled, minced( 2 mugs)
¼ tablespoon swab
gusto pepper
¼ mug each- purpose flour
Diced fresh parsley, if asked

1In 3- quart saucepan, cook bacon, onion and celery over medium heat, stirring
Sometimes, until bacon is crisp and onion is tender; drain.

2Stir in bones
, reserved bone
liquid, ¾ mug of the milk, the potatoes, swab and vim-
per. Heat to boiling; reduce heat. Cover; poach about 15 twinkles or until pota-
toes are tender.

3To snap, cool chowder fully. Transfer to freezer vessel; seal tightly.
indurate up to 3 months. Thaw 12 to 24 hours in refrigerator until fully
Fused. Reheat in saucepan.

4In medium coliseum, blend remaining 2 mugs milk and the flour with whisk until
smooth and amalgamated. Stir into bone
admixture. Heat to boiling, stirring constantly.
Pustule and stir 1 nanosecond until thickened. Garnish with parsley just before serving.

* 1 pint barked fresh bones
with their liquid can be substituted for the canned
bones
. hash the bones
and stir in with the potatoes in Step 2.

1 Serving Calories 240; Total Fat 5g( Saturated Fat1.5 g, Trans Fat 0g); Cholesterol
mg; Sodium 490 mg; Total Carbohydrate 19g( Dietary Fiber 1g); Protein 29g Ex-
changes ½ bounce, ½ Low-Fat Milk, 1 Vegetable, 3 veritably spare Meat, 1 Fat Carbo-
hydrate Choices 1