New England Clam Chowder

2 teaspoons margarine

1/2 cup chopped onion

6 oz. potatoes, cut in 1/2 inch cubes

1-4 oz. can chopped clams, drained, reserving 1/4 cup liquid

3/4 cup water

1 cup skim milk

Dash of salt

Dash of white pepper

In a 1-quart saucepan, heat the margarine over medium heat until bubbly.  Add onion, stirring constantly, and cook until softened, but not browned.  Add the potatoes, reserved clam liquid and water.  Bring to a boil and cook until potatoes are tender, about 8-10 minutes.  Stir in clams, milk, salt and pepper and heat through.  Do not boil.

Makes 2 Servings

Per serving:  219 calories; 16 g protein; 6g fat; 26g carbohydrate; 200 mg calcium;

368 mg sodium; 41 mg cholesterol