2 cups (about 2 medium) potatoes, cubed
1 cup (about 2 medium) carrots, sliced 1/4 inch thick
1/2 cup (about 1 medium) onion, chopped
1 cup clam juice
1 cup water
1 tablespoon reduced-fat margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh lean fish (halibut, tuna, haddock, orange roughy, etc), cut into 1-inch pieces
1 (6 1/2 ounce) can clams, undrained
1 (12 ounce) can evaporated skim milk
2 tablespoons chopped fresh chives
1 teaspoon paprika

Heat potatoes, carrots, onion, clam juice, water, margarine, salt and pepper to boiling in a large saucepan. Reduce heat, cover and simmer 15-20 minutes or until potatoes are almost tender. Stir in fish and clams, cover and heat to boiling. Reduce heat and simmer about 5 minutes or until fish flakes easily with a fork. Stir in milk, chives and paprika and heat through.

Makes 8 Servings
Serving Size: 8 ounces