Clam-Vegetable Soup

• 6 Tbsp. margarine
• 2 c. diced, peeled potatoes
• 2 c. diced carrots
• 1 c. sliced celery
• 1 (10 1/2 oz.) can clam juice
• 1/4 tsp. each basil and thyme leaves
• 2 green onions, sliced
• 1 (10 oz.) pkg. frozen cut corn
• 2 cans (6 1/2 oz. each) minced or chopped clams
• salt and pepper to taste
• chopped parsley

1. Melt margarine in heavy 4-quart kettle or Dutch oven.
2. Add potatoes, carrots and celery and saute, stirring 5 minutes.
3. Add 3 cups hot water, the clam juice and herbs.
4. Bring to boil, cover and simmer 20 minutes or until vegetables are almost tender.
5. Add onions and corn and simmer 5 minutes longer.
6. Add clams with liquid and heat.
7. Season to taste with salt and pepper.
8. Sprinkle with parsley.
9. Makes about 2 quarts.

margarine, potatoes, carrots, celery, clam juice, basil, green onions, corn, clams, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727502 (may not work)