Clam-Vegetable Soup - cooking recipe

Ingredients

6 Tbsp. margarine
2 c. diced, peeled potatoes
2 c. diced carrots
1 c. sliced celery
1 (10 1/2 oz.) can clam juice
1/4 tsp. each basil and thyme leaves
2 green onions, sliced
1 (10 oz.) pkg. frozen cut corn
2 cans (6 1/2 oz. each) minced or chopped clams
salt and pepper to taste
chopped parsley

Preparation

Melt margarine in heavy 4-quart kettle or Dutch oven.
Add potatoes, carrots and celery and saute, stirring 5 minutes.
Add 3 cups hot water, the clam juice and herbs.
Bring to boil, cover and simmer 20 minutes or until vegetables are almost tender.
Add onions and corn and simmer 5 minutes longer.
Add clams with liquid and heat.
Season to taste with salt and pepper.
Sprinkle with parsley.
Makes about 2 quarts.