2 (6 1/2-ounce) cans minced clams (with juices)
2 1/2 cups peeled and finely chopped potatoes
1 cup chopped onions
1 teaspoon instant chicken bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 1/2 cups reduced fat milk
3 tablespoons cornstarch
1 1/2 cups evaporated skim milk
1/4 teaspoon liquid smoke

Drain the clams, reserving the juices. If necessary, add enough water to the clam juice to make 1 cup. In a medium saucepan, combine the juice mixture, potatoes, onions, bouillon granules, Worcestershire sauce, thyme and black pepper. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the potatoes are tender. Using the back of a fork, slightly mash the potatoes against the side of the saucepan. In a small bowl, stir together the milk and cornstarch. Add the cornstarch mixture, evaporated skim milk and liquid smoke to the potato mixture. Cook and stir until slightly thickened and bubbly. Stir in the clams. Return to a boil, then reduce the heat. Cook for 1 minute, stirring frequently.

Makes 4-6 Servings
Serving Size: 12 ounces