servings | 8

estimated POINTS per serving | 6

1 c. chopped onion

1 c. chopped celery

2 c. chopped potatoes

2 8 oz cans of baby clams

1 8 oz jar of clam juice

1 stick light margarine

1/2 c. flour

4 c. fat free half and half

2 packets splenda

salt and pepper to taste

Put the chopped veggies in a pan. Pour clam juice from the canned clams over the veggies and add enough clam juice to barely cover. Simmer until the veggies are tender. In another pan, melt the stick of light margarine. Add flour and half and half. Stir constantly until it thickens. It will look lumpy at first, but keep stirring. Dump the veggies in the creamy mixture. Don't drain them, add the water and all. Add the clams, splenda, and salt and pepper.

Special Notes

This recipe is rich and creamy. No one will ever know that it's modified if you don't tell