• 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


  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.

Recipe Yield: Servings: 6

Nutritional Information Per Serving:

Calories: 177
Fat: 2.46 grams
Sodium: 883 milligrams
Cholesterol: 23 milligrams
Protein: 12.8 grams
Carbohydrates: 24 grams

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Diabetic Exchanges

1/2 lean meat; 1 bread; 3/4 nonfat milk

Book Title: Suzi Castle's Deliciously Healthy Favorite Foods