Manhattan Clam Chowder
20 oz, minced, drained and juice reserved
2 stalk(s), medium, stalks, chopped
Uncooked bell pepper(s)
1 cup(s), chopped
1 medium, chopped
2 small, peeled and chopped
Canned diced tomatoes
14½ oz, Italian style, not drained
Fat free chicken broth
- Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.
- In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
- Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through. Yields about 1 1/2 cups per serving.