Ingredients
2 cups sliced fresh mushrooms4 celery ribs with leaves, chopped1 medium onion, chopped2 tablespoons reduced-fat margarine2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 bottle (8 ounces) clam juice1/2 cup white wine or chicken broth6 medium unpeeled red potatoes, cubed1/2 teaspoon salt1/4 teaspoon white pepper3 cans (6-1/2 ounces each) minced clams, undrained
Preparation
In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.
