Heart-conscious Comfort Soup


2 tsp margarine
3 green onion, thinly sliced
1 stalk celery, chopped
2 cloves garlic, minced
1 can (5 oz) clams
1 bottle clam juice
1 cup water
1 potato, peeled and diced
1/2 tsp dried thyme leaves
1/2 lb uncooked shrimp, peeled
1/2 lb baby scallops
1/2 cup fresh or frozen corn
1 can evaporated skim milk
1/2 cup chopped fresh parsley
freshly ground black pepper


  1. Melt margarine in a large saucepan over medium heat. Add onion, celery and garlic. Cook 2 to 3 minutes until tender.
  2. Stir in juice from canned clam, bottled clam juice, water, potato and thyme. Bring to a boil and then simmer until potatoes are tender, about 15 minutes.
  3. Add clams, shrimp, scallops and corn. Continue to simmer, stirring occasionally, until seafood is cooked through, about 5 minutes.
  4. Stir in milk and heat through. Mix in parsley and season with pepper before serving.

Makes 8 servings.

Source: Home Basics

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