Ingredients

• 1 cup small shell pasta (or other small pasta)
• 3 cups 1% low-fat milk
• 1 (10 ounce) bag frozen mixed vegetables, thawed and drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cornstarch
• 1 (6 ounce) can clams, drained
• salt and pepper

Instructions

1. Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.

2. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.

3. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.

4. Stir cornstarch into soup and return to simmer.

5. Add clams and simmer for 3 minutes.

6. Season with salt and cracked black pepper.