Boston Clam Chowder

(about 61 calories per serving)

(2) 7 1/2 ounce cans minced clams
1/2 cup water
1 medium onion, cubed
1 carrot, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
2 cups skim milk

Drain clams, reserving 1/2 cup liquid.  Put reserved clam liquid and
remaining ingredients except clams and milk into blender container; cover and run on
speed 4 (or low) until vegetables are chopped.  Pour into a saucepan; cook,
covered, over low heat about 20 minutes or until vegetables are tender.  Add
clams.  Gradually add milk, stirring constantly.  Simmer 5 minutes.  Makes 6
servings.

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