Clam Chowder

1/2 c Mushrooms; chopped
1 c Celery; chopped
1 c Onion; chopped
1/4 c Margarine
1 qt -water; boiling
1 c Carrots; diced finely
1 c Potatoes; diced
2 cn Clams, chopped, 6 1/2 oz with juice
1 tb Pimentos; chopped
1/4 c Wine, dry white

For White Sauce

1/4 c Margarine
1/4 c Flour
1 ga Skim milk

SAute the mushrooms, celery, and onion in 1/4 c margarine in a heavy saucepan. Add the water, carrots, and potatoes. Simmer for 20 minutes, or until the vegetables aretender. While the vegetables are simmering, make a roux by melting 1/4c of margarine in a saucepan over medium heat. Stir in flour and mix well. Add the skim milk and stir occasionally until thickened. Set aside. When the vegetables are tender, add clams with their juice, the pimentos, and white wine. Add the white sauce. Cook 10 min longer. Serve piping hot.

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