1 1/4 c. water
1 tsp. instant chicken bouillon granules
1 c. shredded carrots
1 c. frozen peas
1/4 c. sliced green onions
1/8 tsp. pepper
1 c. skim milk
2 tbsp. cornstarch
2 (6 1/2 oz.) cans minced clams
1 c. shredded American cheese (4 oz.)

In a 2 quart saucepan combine water, bouillon granules, carrots, peas, green onions and pepper. Heat to boiling.

Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in undrained clams and the cheese until cheese is melted. Makes 4 servings.