One can (5 ounces) whole baby clams, do not drain
One potato, peeled, coarsely chopped
1 cup sliced celery
1/4 cup finely chopped onion
2/3 cup evaporated skim milk
Pinch ground white pepper
Pinch dried thyme leaves
3 to 4 teaspoons lemon juice
1 tablespoon reduced calorie margarine

Drain clams; reserve juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato and onion in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Simmer eight minutes or until potato is tender. Add milk, pepper and thyme to saucepan. Increase heat to medium-high. Cook and stir two minutes. Add margarine. Cook five minutes or until soup thickens, stirring occasionally. Stir in clams. Cook five minutes or until clams are firm, stirring occasionally. Garnish with red pepper strip, thyme and greens, if desired.

Recipe makes two servings.

Nutrition information per serving:
Calories: 204
Fat: 4g
Cholesterol: 47mg
Sodium: 205mg
Carbohydrate: 30g
Fiber: 1g
Protein: 14g
Exchanges: 1 Starch/Bread, 1 Lean Meat, 1 Milk