INGREDIENTS:4 cups small pasta shapes, uncooked
12 cups 1% milk, divided
40 oz. frozen mixed vegetables, thawed, drained or 6 cups fresh vegetables, chopped
2 tsps. dried thyme
2 tsps. paprika
6 Tbsps. cornstarch
24 oz. canned clams, drained
Salt and pepper to tasteDIRECTIONS:1. Prepare pasta according to package directions; drain. Rinse under cold water to stop the cooking process, until cool. Drain again.

2. In a large stockpot, combine 10 cups of milk with the vegetables, thyme, paprika and pasta. Cook over medium heat until bubbles form around the edge of the milk.

3. In a separate bowl, stir the remaining milk and cornstarch together until cornstarch dissolves. Stir this mixture into the stockpot and heat to simmering. Add the clams and simmer, stirring frequently. Portion into hot soup bowls. Serve hot.SERVINGS:12 servingsFrom:Recipe from the National Pasta AssociationPHOTO CREDIT:Photo Credit: THE NATIONAL PASTA ASSOCIATION