1 cup small shells or other small pasta
3 cups 1% milk
1 (10 ounce) bag frozen mixed vegetables, thawed and drained
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1-1/2 teaspoons cornstarch
1 (6 ounce) can clams, drained
Salt and pepper to taste
Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2-1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling. Combine remaining 1/2- cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.
Makes 3 Servings
Calories 393 Fat 5 g Carbs 48 g Sodium 234 mg Fiber 5 g.