CORN AND CLAM CHOWDER

2 cups fat free or low fat milk
1 (14 1/2-ounce) can cream-style corn
1 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1 (6 1/2 ounce) can chopped clams, undrained

Combine milk, corn, sage, pepper, Worcestershire sauce, and liquid smoke in a large saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.

Remove from heat and stir in the clams. Serve hot or chilled.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet: Make it Better with Milk - Got Milk?, National Fluid Milk Processor Promotion Board, 1998