1 1/4 c. peeled, diced potatoes
1/2 c. water
1/3 c. chopped celery
1/3 c. chopped onion
1 tbsp. reduced calorie butter
1 (12 oz.) can evaporated skimmed milk
1 tbsp. skim milk
1 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground white pepper
12 oz. minced clams

Combine potatoes, water, celery, onion and butter in a Dutch oven; place over medium-high heat and bring to a boil. Cover; reduce heat and simmer for 15 minutes or until potatoes are tender.