LIGHT CLAM CHOWDER

4 1/2 cups water, divided use
8 scallions, chopped
2 medium onions, chopped
1 teaspoon black pepper
5 cups diced potatoes
1/4 teaspoon paprika
5 cups skim milk
4 cups canned chopped clams, with liquid
2 teaspoons cornstarch

In a 4-quart pot, combine 1/4 cup water, scallions, onions, and pepper; cook over medium-high heat until onions are tender.

Add potatoes, paprika, and 4 cups water; bring to a boil. Lower heat and simmer until potatoes are tender, 10 to 15 minutes. Remove from heat; cool 10 minutes.

Add milk and clams with their liquid. Cook over medium heat just until hot - do not boil.

In a small bowl, mix cornstarch with remaining 1/4 cup water; add gradually to chowder. Heat, stirring constantly, until chowder thickens, about 5 minutes.

Servings: 8
Adapted from unknown source