1 tb Butter or margarine

      1 c  Chopped leeks or onions

      1 c  Diced bell peppers

           -- (red and/or green)
      2 cn Chopped clams in clam juice

           -- (6 1/2 ounces each)
      2 lb (6 medium) potatoes

           -- cut into 1/2-inch cubes
 14 1/2 oz Reduced-sodium chicken broth

      2 ts Dried thyme

      1 c  Lowfat milk

     10 oz Frozen whole kernel corn

           -- thawed and drained
    1/8 ts Cayenne pepper

           Salt and pepper, to taste
  Place butter in 2 1/2- to 3-quart microwave-safe bowl.  Microwave on
  HIGH 1 minute.  Add leeks and bell peppers; microwave on HIGH 3
  minutes.  Drain juice from clams into microwaved vegetables,
  reserving clams.  Stir in potatoes, broth and thyme.  Cover with
  plastic wrap, venting one corner.  Microwave on HIGH 20 minutes.
  With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
  contents of bowl into container of electric blender; add milk, and
  holding lid down tightly, blend until smooth.  Return mixture to
  bowl.  Stir in reserved clams and potatoes, the corn and cayenne;
  season with salt and pepper.  Microwave on HIGH 3 minutes until
  heated through.  If desired, pass bowls of shredded Cheddar cheese,
  chopped parsley and/or crumbled cooked bacon to stir into soup.
  NOTE: Microwave cooking times are based on a 700-watt microwave.
  Adjust cooking times to your own oven.
  Menu:  Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
  Frozen Yogurt
  Nutritional Information Per Serving (without optional toppings):  370
  calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g
  carbohydrate; 5 g fiber; 19 g protein.
  Source: The Potato Board