3/4 C. all-purpose flour
1/2 C. water
2 tsp. onion powder
2 tsp. vegetable bouillon
1 1/2 C. evaporated skim milk
1 T. butter
1 1/2 large onions, chopped
1 can shucked clams � use fresh clams if available
5 (8 ounce) jars clam juice
1 lb. boiling potatoes, peeled and chopped
salt and pepper to taste
1/2 tsp. chopped fresh dill weed

Melt butter in a large kettle or stock pot over medium heat. Add onions, onion powder and vegetable bouillon and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes and shucked clams. Mix in skim milk, water, salt and pepper and chopped dill. Heat through but do not boil.

Yield: 8 servings
Calories: 206
Fat: 3g
Fiber: 1g