You'll love this classic New England chowder with a twist--lima beans!
In a large saucepan melt butter over medium. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Add garlic, thyme and pepper; cook and stir 2 minutes. If using wine, remove pan from heat and carefully add to saucepan. Return to heat and cook until nearly evaporated.
Sprinkle with flour; cook and stir 1 minute. Stir in milk and stock. Bring just to boiling. Cook and stir until slightly thick. Stir in beans, clams, 1/4 cup of the parsley and, if using, the lemon juice; heat through.
Top servings with bacon and the remaining 1/4 cup parsley.
1/2 milk, 1 vegetable, 2 starch, 2 lean protein, 1 fat