Categories: Soups/stews, Fish/sea 
      Yield: 4 servings 
  
    1/2 c  Fresh mushrooms, chopped          1/8 ts Pepper 
      1 ts Veg oil                           1/8 ts Cayenne 
      7 oz Minced clams (canned)           1 1/3 c  Nonfat dry milk powder 
    1/2 c  Celery, chopped                 1 1/2 c  Cold water 
    1/3 c  Onion, chopped                      1 tb Cornstarch 
    1/2 ts Salt                                2 tb Fresh parsley, minced 
  
     Heat oil in saucepan and saute mushrooms.  Stir in undrained clams, 
  celery, onion, salt, pepper and cayenne.  Cover and let simmer for 5 
  minutes. 
   Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 
  c skim milk for the powder & water). Stir milk mixture into saucepan and 
  simmer over low heat until soup thickens.  Pour into serving bowls and top 
  each serving with 1/2 T parsley.  (142 calories per serving) 
   
  Makes 4 servings