New England Clam Chowder

Coat a Dutch oven with cooking spray; add margarine.

Place over medium heat until margarine melts.

Add onion, celery and bacon; saute until vegetables are tender and bacon is browned. Drain clams, reserving juice; set clams aside.

Add reserved clam juice, broth and potato to pan.

Bring to a boil; cover, reduce heat and simmer 20 minutes or until potato is tender.

Combine flour and 1 1/2 cups milk; stir until smooth.

Add flour mixture, remaining 2 1/2 cups milk, clams, pepper and hot sauce to potato mixture.

Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened (do not boil).