13 ounces minced clams
1 1/2 cups water
6 potatoes -- peeled and diced
6 carrots -- diced
1/2 cup onion -- chopped
1/4 cup margarine
21 1/2 ounces low fat cream of mushroom soup, condensed undiluted
24 ounces evaporated skim milk
1/2 pepper

Drain clams, reserving liquid. Set the clams aside. In a large kettle, combine clam juice, water, potatoes, carrots, onion and margarine, cook over medium heat for 15 minutes or until the vegetables are tender. Stir in soup, milk and pepper; simmer until heated through. Stir in clams.

Yield: 12 servings (3 quarts)