Here are the ingredients – I have milk pictured but it is not needed – there is plenty of liquid from the clams.

Ingredients:
3 Potatoes, peeled and cubed
2 tbsp butter
2 tbsp Flour
1/4 tsp Old Bay Seasoning
1/4 tsp Salt
12 oz clams, canned, liquid reserved (2 small cans minced or chopped)
1/2 Onion, chopped
1/8 tsp Paprika

Mise en place (all ingredients prepped and ready):

This video shows the assembly of the Clam and Potato Casserole recipe. The first few minutes show how to make a roux.

Instructions:
1. Cover cubed potatoes with water and microwave 10 minutes (stirring after 5 minutes) or until tender. (Or boil on the stove about 15 minutes.)
2. Drain clams and save liquid. Chop onion.
3. (This is the roux.) Melt butter in small saucepan over medium-low heat. Blend in flour and seasonings. Stir constantly and cook until it gets some color. Slowly add clam juice to flour blend; stir constantly until mixture is thick and smooth.
4. Stir clams into the butter and flour mixture.
5. Place drained potatoes in greased casserole, add onions and cover with the sauce. Mix well. Sprinkle with paprika.
6. Bake at 350 degrees for 45 minutes.

This one also tastes MUCH better than it looks! I guess I should find a pretty dish next, eh?

Serve with a green vegetable or salad and fresh fruit.

Makes 28 cups, or 14 2-cup servings
0 Weight Watchers Points per serving
Prep time: 30 minutes prep, 30 minutes cooking

The recipe that follows is a double batch of my original vegetable soup recipe, with the addition of zucchini and spinach. We liked it so well that it has become a permanent change!

The Ingredients:2 onions, chopped (about 2 cups)
2 large leeks, chopped
1 lb. carrots, sliced (about 4 cups)
4 lg. stalks celery, sliced (about 2 cups)
6 cups thinly sliced green cabbage (about 1 lb) (You can also use pre-packaged shredded cabbage)
2 lg. cloves garlic, crushed with press (or use 2 tsp minced garlic)
4 cans (14 oz. each) diced tomatoes, in juice (2 quarts)
2 cans green beans, drained (1 quart)
6 c chicken stock (48 oz)
1 tsp Salt
1 tsp Thyme
3 zucchini, cut into chunks
12 oz fresh spinach leaves

Mise en place (all ingredients prepped and ready):

We did the vegetable preparation the night before. I put the carrots, onions, leeks, celery, and cabbage into a big bowl, put a layer of plastic wrap over the veggies, then put the zucchini on top before sealing the lid. That way I could lift the zucchini out in the morning and dump the big bowl of veggies into the pan, only dirtying one bowl.

Coat a big stockpot (or two large pans) with non-stick cooking spray. Add the carrots, onions, leeks, celery, cabbage, and garlic.

Sauté for 9 minutes or until vegetables begin to soften.

Add tomatoes, green beans, chicken stock, salt, and thyme; heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Increase heat to high; stir in zucchini and spinach and return to a boil.

Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Either add another 48oz (6 cups) of stock to the entire thing (if you have space and a big enough bowl), or add 1/2c of stock to 1 1/2c soup before heating. We prefer the latter method for easier storage and to enable us to add different flavors of stock for different soup variations.