Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 cups water
3 teaspoons instant chicken bouillon granules
1 cup thinly sliced carrots	Washed, peeled and thinly sliced
1 cup frozen peas
¼ cup sliced green onions	Washed, trimmed, and sliced
¼ teaspoon black pepper
2 cups skim milk
¼ cup cornstarch
4 (6 ½ ounce) cans minced clams	Undrained
2 cups shredded low fat  cheddar cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine water, bouillon granules, carrots, peas, green onions and pepper.
2	Heat until it reaches a boil.
3	Stir together milk and cornstarch.
4	Stir the milk into the vegetable mixture.
5	Cook and stir until thickened and bubbly.	Cook until internal temperature reaches 135°F.
6	Stir in undrained clams and cheese.
7	Cook until cheese is melted.