2 cans clams
1 onion
2 tsp. fish bouillon
1/4 c. nonfat dry milk
3/4 c. skim milk
1 tsp. salt
4 or 5 cubed potatoes
Celery
1 pkg. butter buds
1/3 c. cornstarch
1 can skim evaporated milk
Pepper and bacon bits or imitation bacon bits

Drain liquids form clams into saucepan. Set aside clams. Add to pot onion, celery and fish bouillon. Add enough water to barely cover. Boil and simmer until tender, about 15 minutes.

Sprinkle butter buds and dry milk over it. Stir to dissolve. Stir together cornstarch and milk. Add to vegetable mixture with evaporated milk and bring to a boil, stirring. Add salt, pepper and reserved clams. Simmer in crock pot on low or serve right away.