Ingredients

• 1 medium onion, chopped
• 1 cup water
• 2 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 cans (6oz. each) chopped or minced clams (use clam juice)
• 3 packages (1 tsp each) chicken bouillon granules
• 4 cups low-fat (1% fat) milk
• 3 tbsp each: flour and cornstarch, mixed with 1/2 cup water in a blender
• Freshly ground pepper to taste
• 1/4 cup very lean, cooked bacon bits

Directions

1. In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft.
2. Add water, potatoes, clams and chicken bouillon granules. Simmer until potatoes are tender, about 10 minutes. Add milk, flour-cornstarch mixture and pepper.
3. Cook over medium heat, stirring constantly, until thickened. Ladle into 6 large soup bowls and garnish with bacon bits.