TRADITIONAL RECIPE	MODIFIED RECIPE
2 (6-ounce) cans minced clams 3/4 cup white wine 1 cup whipping cream 1 tablespoon salad oil 2 tablespoons butter 1/2 cup chopped parsley 1/2 cup chopped green onions 1 (8-ounce) package cream cheese 2 tablespoons lemon juice 6 cups cooked pasta (linguine or fettucini) 6 tablespoons Parmesan cheese Yield: 6 servings Calories: 563 Protein: 18.4 g Fat: 33.9 g Carbohydrate: 44.1 g Cholesterol: 136.5 mg Sodium: 278.7 mg	2 (6-ounce) cans minced clams 3/4 cup chicken broth 1 cup evaporated skim milk 1/2 cup chopped parsley 1/2 cup chopped green onions 4-ounces light cream cheese 4-ounces nonfat cottage cheese 2 tablespoons lemon juice 6 cups cooked pasta (linguine or fettucini) 6 tablespoons Parmesan cheese Yield: 6 servings Calories: 330.8 Protein: 22.8 g Fat: 5.5 g Carbohydrate: 48.2 g Cholesterol: 48.8 mg Sodium: 395.3 mg
DIRECTIONS: Drain the liquid from the clams into a saucepan. Add the chicken broth, evaporated skim milk, parsley and green onions. Bring to a boil over medium heat; boil for 10 minutes or until liquid is reduced by about half. Cut light cream cheese into cubes and add to sauce. Stir until it melts. Pureé cottage cheese in blender until smooth before adding to sauce. Stir in clams and lemon juice; cook until hot but don't let it boil. Spoon sauce over pasta and sprinkle individual servings with Parmesan.

TRADITIONAL RECIPE

MODIFIED RECIPE

2 (6-ounce) cans minced clams
3/4 cup white wine
1 cup whipping cream
1 tablespoon salad oil
2 tablespoons butter
1/2 cup chopped parsley
1/2 cup chopped green onions
1 (8-ounce) package cream cheese
2 tablespoons lemon juice
6 cups cooked pasta (linguine or fettucini)
6 tablespoons Parmesan cheese

Yield: 6 servings
Calories: 563
Protein: 18.4 g
Fat: 33.9 g
Carbohydrate: 44.1 g
Cholesterol: 136.5 mg
Sodium: 278.7 mg

2 (6-ounce) cans minced clams
3/4 cup chicken broth
1 cup evaporated skim milk
1/2 cup chopped parsley
1/2 cup chopped green onions
4-ounces light cream cheese
4-ounces nonfat cottage cheese
2 tablespoons lemon juice
6 cups cooked pasta (linguine or fettucini)
6 tablespoons Parmesan cheese

Yield: 6 servings
Calories: 330.8
Protein: 22.8 g
Fat: 5.5 g
Carbohydrate: 48.2 g
Cholesterol: 48.8 mg
Sodium: 395.3 mg

DIRECTIONS:
Drain the liquid from the clams into a saucepan. Add the chicken broth, evaporated skim milk, parsley and green onions. Bring to a boil over medium heat; boil for 10 minutes or until liquid is reduced by about half. Cut light cream cheese into cubes and add to sauce. Stir until it melts. Pureé cottage cheese in blender until smooth before adding to sauce. Stir in clams and lemon juice; cook until hot but don't let it boil. Spoon sauce over pasta and sprinkle individual servings with Parmesan.