Serves 6

Ingredients:

• 2 cans (10 ounces each) minced clams (with juice)
• 1 tbsp. non-diet tub–style margarine or butter
• 2 medium onions, finely chopped
• 1 stalk celery, chopped
• 1 small carrot, chopped
• 1 tablespoon all purpose flour
• 1 cup bottled clam juice or de-fatted chicken broth
• 1 tbsp. Worcestershire sauce
• 1 ½ tsp. dried basil
• 1 tsp. dry mustard
• ½ tsp. dried marjoram
• ¼ tsp. celery salt
• ¼ tsp. ground black pepper
• 2 ½ cups whole or 2% low – fat milk
• 3 cups peeled and cubed potatoes
• 2 cups frozen whole kernel corn
• 3 tbsp. finely chopped fresh chives or scallion tops

Preperation:

Take the clams and drain them, save the juice and the set  it aside. In a large pan , melt butter and  then add in onions, celery, and carrots. Cook this, and remember to stir. Do this until the onions have turned a golden color. Then add in the flour and cook for about a minute. Then add in the clam juice and stir until it becomes smooth. Then add in the bottled clam juice, the Worcestershire sauce, the basil, the mustard, the marjoram, the celery, the salt, the pepper, and 1 1/2 cups of the milk. Then add in the potatoes and the corn and bring it to  boil. Then lower the heat , cover and allow it to simmer for about twenty minutes, or until the potatoes become tender.

Take about three cups of the vegetables to a blender. Add in the rest of the milk ( 1 cup) and blend. Then return this blended puree to the pan. Then add in the rest of the clams and the chives/ scallions. Bring it to a boil over medium heat, and stir often. Do this for about nine minutes. You are now ready to serve!