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Pasta Clam Vegetable Chowder

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Course Soups & Stews
Servings 6 Servings


  • 2 cups small shells elbow macaroni or other small pasta shape -- uncooked
  • 3 cups milk divided
  • 2 cups low sodium chicken broth
  • 3 cups chopped fresh vegetables (such as zucchini, yellow squash, carrots)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 3 tablespoons cornstarch
  • 2 6-oz. cans clams drained
  • salt and pepper to taste


  • Prepare pasta according to package directions; drain.
  • Rinse pasta under cold water until cool. Drain again.
  • Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika, and pasta in a 2-quart saucepan.
  • Cook over medium heat until simmering lightly but don't let it boil hard or the milk will separate.
  • In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves.
  • Stir the cornstarch mixture into soup and heat to simmering.
  • Add clams and simmer, stirring frequently, 3 minutes.
  • Add salt and pepper to taste.
  • Serve hot.


Per Serving: 270 Calories; 2g Fat; 21g Protein; 41g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 95mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 ½ Vegetable.
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