1 cup small shells or other small pasta 3 cups 1% milk 1 bag (10 ounce size) frozen mixed vegetables, thawed and drained 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1 1/2 teaspoon cornstarch 1 can (6 ounce size) clams, drained salt and pepper, to taste
Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
Combine remaining 1/2- cup milk and cornstarch and mix until cornstarch dissolves. Stir cornstarch into soup and return to simmer. Add clams and simmer for 3 minutes. Season with salt and cracked black pepper.